<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122024000100007</article-id>
<article-id pub-id-type="doi">10.15446/acag.v73n1.114969</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Propiedades funcionales, fisicoquímicas y sensoriales de una bebida láctea fermentada con adición de auyama (Cucurbita maxima) y almidón de maíz (Zea mays)]]></article-title>
<article-title xml:lang="en"><![CDATA[Functional, physicochemical, and sensory properties of a fermented dairy beverage added with pumpkin (Cucurbita maxima) and corn starch (Zea mays)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodriguez-Lora]]></surname>
<given-names><![CDATA[Maria Camila]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sepúlveda-Valencia]]></surname>
<given-names><![CDATA[José Uriel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Márquez-Cardozo]]></surname>
<given-names><![CDATA[Carlos Julio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2024</year>
</pub-date>
<volume>73</volume>
<numero>1</numero>
<fpage>7</fpage>
<lpage>15</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122024000100007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122024000100007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122024000100007&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Las bebidas lácteas fermentadas (BLF) han dado respuesta a la creciente demanda de productos que se caracterizan por su valor funcional, agradable sabor y beneficios para la salud del consumidor. El objetivo de esta investigación fue evaluar el efecto de la concentración de la harina de semilla de auyama (HSA, 1.5; 2.0 y 2.5 %), pulpa de auyama (PA, entre 6.0 y 8.0 %) y almidón modificado de maíz (AMM, entre 0.4 y 0.7 %), sobre las propiedades funcionales, fisicoquímicas y sensoriales de una BLF a base de lactosuero dulce. Cada bebida se evaluó mediante pH, acidez, sólidos solubles totales (SST), coordenadas CIEL*a*b*, sinéresis, potencial zeta (&#950;), viscosidad y atributos sensoriales. Los resultados mostraron que con la adición de 1.5 % de HSA en la BLF se obtuvo la mayor puntuación en sabor y aceptabilidad general por parte de los consumidores. El aumento de la concentración de PA provocó un efecto significativo en los valores de &#950; y L*, reduciendo el umbral de aglomeración y favoreciendo la percepción del color amarillo de la BLF, asociada a la pigmentación de los carotenoides. La formulación óptima se obtuvo con una concentración de PA al 8.4 % y AMM al 0.3 %, resultando estable fisicoquímicamente y siendo el tratamiento más aceptable desde el punto de vista sensorial. El producto obtenido proporciona fibra y ácidos grasos esenciales que mejoran el perfil funcional del alimento y lo convierten en una alternativa tecnológica para agregar valor al lactosuero dulce, coproducto de la industria quesera.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Fermented milk beverages (BLF) have responded to the growing demand for products that offer functional value, pleasant taste, and health benefits to the consumers. The objective of this research was to evaluate the effect of the concentration of pumpkin seed flour (HSA, 1.5, 2.0, and 2.5 %), pumpkin pulp (PA, between 6 and 8 %), and modified corn starch (AMM, between 0.4 and 0.7 %), on the functional, physicochemical, and sensory properties of a BLF based on sweet whey. The beverages were evaluated for pH, acidity, total soluble solids (TSS), CieL*a*b* coordinates, syneresis, zeta potential (&#950;), viscosity, and sensory attributes. The results showed that the addition of 1.5 % HSA to BLF resulted in the highest score for taste and consumer acceptability. Increasingin the concentration of PA had a significant effect on the values of &#950; and L*, reducing the agglomeration threshold and favoring the perception of the yellow color of the BLF, associated with carotenoid pigmentation. The optimal formulation was obtained with a concentration of 8.4 % PA and 0.3 % AMM, resulting in a physicochemically stable and the most acceptable treatment from a sensory point of view. The product obtained provides fiber and essential fatty acids that improve the functional profile of the food and make it a technological alternative to add value to sweet whey, a byproduct of the cheese industry.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[atributos sensoriales]]></kwd>
<kwd lng="es"><![CDATA[harina de semilla de auyama]]></kwd>
<kwd lng="es"><![CDATA[leche fermentada]]></kwd>
<kwd lng="es"><![CDATA[pulpa de auyama]]></kwd>
<kwd lng="es"><![CDATA[suero dulce]]></kwd>
<kwd lng="en"><![CDATA[fermented milk]]></kwd>
<kwd lng="en"><![CDATA[pumpkin pulp]]></kwd>
<kwd lng="en"><![CDATA[pumpkin seed flour]]></kwd>
<kwd lng="en"><![CDATA[sensory attributes]]></kwd>
<kwd lng="en"><![CDATA[sweet whey]]></kwd>
</kwd-group>
</article-meta>
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