Development of a functional drink based on milk, extract of kiwicha (Amaranthus caudatus L.) and carrot (Daucus carota L.)

Abstract

Objective: To elaborate a functional beverage based on milk, kiwicha extract and carrot. Methodology: the study was divided into two stages: a) Determination of the optimal parameters for obtaining Kiwicha extract with the Taguchi L9 method (9 treatments) and b) determination of the optimal percentages of semi-skimmed milk, kiwicha extract and carrot extract; a design of experiment with D-optimal mixture generated by the statistical package Design Expert 13 was used. Results: The parameters to maximize for obtaining the kiwicha extract were: Kiwicha: Water ratio: 1:6; Immersion time: 8 hours; Temperature and cooking time: 85°C for 10 minutes. The base mixture calculated was: 47.90% semi-skimmed milk, 36.61% kiwicha extract and 15.48% carrot extract. With these ingredients, a beverage with 2.87% protein and 738.17 µg of β-carotene / 100 g of sample was obtained and the optimization of color, odor, flavor and consistency characterization was achieved. Conclusion: The functional beverage based on milk, kiwicha and carrot extract presented attractive sensory characteristics and recommended for consumption.