“ESTABILIDAD FISICOQUÍMICA Y ACTIVIDAD ANTIOXIDANTE DE UNA BEBIDA LÁCTEA A BASE DE CAFÉ (Coffea arabica) Y MORINGA (Moringa oleifera)”

Abstract

The elaboration of dairy drinks provides nutrients to our body, due to the various compounds that make up raw materials, therefore the physicochemical stability and antioxidant capacity of coffee and moringa in a dairy drink were measured, to which a bifactorial random experimental design was carried out. with two factors (A=coffee and B=moringa), with three treatments and three replicates, with concentrations for T1 (5% coffee-1% moringa), T2 (3% coffee-3% moringa) and T3 (1% coffee-5% moringa). Bromatological, microbiological, antioxidant capacity, sensory and physicochemical and instrumental stability analyzes were evaluated for 28 days. In the comparisons of means, the Tukey test was used for the Anova analysis of variance and the Kruskal Wallis contrast test with 0.05% significance. Regarding the bromatological results, T1 had a higher content of protein (2.32%) and fat (1.57%); in the microbiological results there was no microbial load. In the antioxidant capacity, treatment 3 was the one that had a decrease, ending the evaluation with 210.34 μmol equivalent to Trolox / 100 mL. The best treatment was T1 (5% coffee-1% moringa) obtained by sensory analysis with means for the variables color of 5.80, smell of 5.20, flavor of 4.97 and general appearance of 5.17. In the physicochemical stability they showed that the variable pH, acidity, viscosity did not show stability in the results, unlike soluble solids, density, turbidity and color that indicated stability in their evaluation days, obtaining the drink with a red-yellow color, which indicates that the hypothesis was met as it was significant according to the results of the Anova Assumptions.