<?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>0123-3033</journal-id>
<journal-title><![CDATA[Ingeniería y competitividad]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. compet.]]></abbrev-journal-title>
<issn>0123-3033</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ingeniería, Universidad del Valle]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-30332023000100020</article-id>
<article-id pub-id-type="doi">10.25100/iyc.v25i1.12055</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of the addition of stabilizers on physicochemical, antioxidant and sensory properties of a beverage made with hydrolyzed sweet whey permeate enriched with agraz (Vaccinium meridionale Swartz) and cape gooseberry (Physalis peruviana L) pulp]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de la adición de estabilizantes sobre las propiedades fisicoquímicas, antioxidantes y sensoriales de una bebida elaborada con permeado de lactosuero dulce hidrolizado enriquecida con pulpa de agraz (Vaccinium meridionale Swartz) y uchuva (Physalis peruviana L)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zárate Meza]]></surname>
<given-names><![CDATA[Pablo F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sepúlveda-Valencia]]></surname>
<given-names><![CDATA[José U.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ciro-Velasquez]]></surname>
<given-names><![CDATA[Héctor J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Departamento de Ingeniería Agrícola y Alimentos ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>25</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-30332023000100020&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-30332023000100020&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-30332023000100020&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The global beverage industry continues to grow with the particularity that the current market shows a trend for healthy, functional products that incorporate sustainable processes and raw materials that reduce negative impacts on the environment. The objective of this study was to develop a fruit drink with cape gooseberry (Physalis peruviana L) and agraz (Vaccinium meridionale Swartz) pulp, from sweet whey ultrafiltered and hydrolyzed permeate (80% degree of hydrolysis/lactase) , evaluating the effect of the addition of stabilizers on the physicochemical, antioxidant and sensory properties. The results indicated that the addition of a mixture incorporating pectin at 0.1% and Carboxymethylcellulose (CMC) at 0.1% with a participation of fruit pulp of 15% w/w achieves the best colloidal stability. Physicochemical analyzes for beverages with stabilizers showed the following values: pH (3.65±0.01), total soluble solids (11.9±0.05°Bx), titratable acidity (0.415±0.004%), viscosity (27.6±1.9 mPa.s), density (1.0387±0.0012 g/ml), humidity (87.34±0.124 % w/w), ashes (0.49 g/100g ), protein &lt;2.5 g/100g , total phenols (38.14±1.52 mg, gallic acid/100g), total carotenoids (292.99±6.72 &#956;g &#61538;-carotene/100 g), antioxidant capacity by ABTS 452.42±12 &#956;g trolox/ml, and DPPH 219.4±13.34 &#956;g trolox/ml. Most of these attributes remained stable for 32 days both for the drink with stabilizers and for the one that did not incorporate them (control), however there were losses of 17% in total phenols and 4% in total carotenoids at the end of the storage period at 4 oC. Sensory tests in the beverage with stabilizers indicated general acceptance of attributes above 80% by consumers, allowing to conclude that the developed beverage offers an important alternative to generate added value to whey permeate with commercial projection compared to other applications where only separated and concentrated whey proteins are used.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La industria de bebidas a nivel mundial se mantiene en aumento con la particularidad que el mercado actual nos muestra una tendencia por productos saludables, funcionales y que incorporen procesos y materias primas sustentables que reduzcan los impactos negativos sobre el medio ambiente. El objetivo de este estudio fue desarrollar un refresco de frutas con pulpas de uchuva (Physalis peruviana L) y agraz (Vaccinium meridionale Swartz), a partir de un permeado de lactosuero hidrolizado al 80% con lactasa, evaluando el efecto de la adición de estabilizantes sobre las propiedades fisicoquímicas, antioxidantes y sensoriales del mismo. Los resultados indicaron que la adición de una mezcla con incorporación de pectina en 0,1% y carboximetilcelulosa (CMC) en 0,1%, con una participación de pulpa de frutas de 15% p/p logró alcanzar la mejor estabilidad coloidal. Los análisis fisicoquímicos para la bebida con estabilizantes presentaron los siguientes valores: pH 3,65±0,01, sólidos solubles 11,9±0,05°Bx, acidez titulable 0,415±0,004%, viscosidad 27,6±1,9 mPa.s, densidad 1,0387±0,0012 g/ml, humedad 87,34±0,124 %b.h, cenizas 0,49 g/100g, proteína &lt;2,5 g/100g, fenoles totales 38,14±1,52 mg ácido gálico/100g, carotenos totales 292,99±6,72 &#956;g &#61538;-caroteno/100 g, capacidad antioxidante por ABTS 452,42±12 &#956;g trolox/ml y DPPH 219,4±13,34 &#956;g trolox/ml; la mayoría de estos atributos se mantuvieron estables durante 32 días tanto para la bebida con estabilizantes como para la que no los incorporó, sin embargo se presentaron perdidas del 17% en fenoles totales y del 4% para carotenos totales al final del período de almacenamiento a 4°C. Las pruebas sensoriales por consumidores en la bebida con estabilizantes indicaron una aceptación general de atributos superiores al 80%, permitiendo concluir que la bebida desarrollada ofrece una alternativa importante para generar valor agregado al permeado de lactosuero con proyección comercial frente a otras aplicaciones en donde solo se aprovechan las proteínas séricas separadas y concentradas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Whey]]></kwd>
<kwd lng="en"><![CDATA[ultrafiltration]]></kwd>
<kwd lng="en"><![CDATA[functional drink]]></kwd>
<kwd lng="en"><![CDATA[cape gooseberry]]></kwd>
<kwd lng="en"><![CDATA[andean blueberry]]></kwd>
<kwd lng="es"><![CDATA[Lactosuero]]></kwd>
<kwd lng="es"><![CDATA[ultrafiltración]]></kwd>
<kwd lng="es"><![CDATA[bebida funcional]]></kwd>
<kwd lng="es"><![CDATA[uchuva]]></kwd>
<kwd lng="es"><![CDATA[agraz]]></kwd>
</kwd-group>
</article-meta>
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