Elaboración de una bebida proteica con almendra (Prunus dulcis), harina de quinoa (Chenopodium quinoa) con adición de maracuyá (Passiflora edulis) y banano (Musa paradisiaca) destinada a deportistas.

Abstract

The objective of this titration work was to elaborate a protein drink destined to cover the nutritional and energy needs of the athletes during the recovery stage, after having carried out a moderate or high intensity physical activity. This drink was made from almond drink, quinoa flour, passion fruit and banana, since the nutritional contribution generated by the combination of these ingredients can contribute to cover the needs of proteins and carbohydrates in athletes after performing moderate or high physical activity. To establish the optimal formulation of the same, the Design Expert 11 software was used, which yielded 20 combinations, of which 25% of treatments that provided the highest percentage of proteins and carbohydrates were selected. The five selected treatments were analyzed sensorially by a team of panelists made up of students of the Nutrition Career of the Catholic University Santiago de Guayaquil. The results obtained were expressed by means of a QDA, obtaining the treatment nine (T9) the highest values. T9 contained 39.47% almond drink, 15% quinoa flour, 1.87% passion fruit and 10% banana. After being characterized physically, chemically, nutritionally and microbiologically, a pH of 3.64 was obtained, soluble solids 25 ° Brix and for fiber, protein and carbohydrates a value of 5 %, 6.51 % and 6 %, respectively, being microbiologically suitable for consumption. The cost of the drink was USD 4.53 giving a profit margin of 0.33% so the production of this is considered profitable and timely for its elaboration and commercialization.