Development of a Functional Drink based on the Yellow Variety Arracacha (Arracacha xanthorrhiza): Physicochemical, Techno-functional and Sensory Properties

Medina-Pérez S.; Pérez-Falcón L.F.; Rivera-Ashqui T.A.; Silva-Paz R.J. · International Journal of Agriculture and Biosciences (2025) · DOI: 10.47278/journal.ijab/2024.199

Resumen

The objective of this research was to determine the physicochemical, techno-functional, and sensory characteristics of a functional arracacha drink made by solid-state fermentation with Pleurotus ostreatus. The physicochemical and techno-functional properties were evaluated in flours of different sizes, with and without solid-state fermentation, and in the final beverages. The drinks were sensory evaluated using Check All That Apply (CATA) and acceptability questions with 84 consumers. A completely random design was used for the fermentation process with the raw material at different particle sizes and a 2x3 factorial design for preparing the functional arracacha drink. The results indicated that the particle size (1.18 and 2mm) and the solid-state fermentation significantly influenced the physicochemical characteristics and technofunctional properties. Regarding the functional arracacha drink, neither the particle size (1.18mm and 2mm) nor the concentrations (50, 75, and 100%) had a significant effect on the pH, °Brix, and density. However, there was a significant effect on bioactive compounds, with the final 100% solid-state fermentation samples showing greater antioxidant capacity and polyphenol content. In the sensory evaluation, the arracacha functional drinks with the greatest acceptability were the solid-state fermentation samples of 1.18mm at 50% and 2mm at 75%, characterized by having attributes such as balanced, sweet, refreshing/fresh and pleasant flavor. In conclusion, a techno-functional drink was obtained using 75% arracacha solid state fermentation with a particle size of 2mm, with adequate physicochemical, techno-functional and sensory characteristics.

Instituciones: Universidad Nacional Micaela Bastidas de Apurímac; Universidad Nacional de Barranca; Universidad Peruana Unión