VALENCIA, Alex et al. Formulation and characterization of a nutritional pumpkin-based whey beverages, enriched with oatmeal and passion fruit. []. , 6, 4, pp.55-66. ISSN 1390-6542.  https://doi.org/10.29019/enfoqueute.v6n4.78.

In this work, the effect on the addition of oatmeal (Avena sativa) and passion fruit (Passiflora edulis) in the content of fiber, calcium, iron, phosphorus and A vitamin in beverage formulation based on pumpkin (Cucurbita maxima), milk and whey, was determined. The beverages undergone significant changes during the storage time, the pH decreased as the acidity showed a slight increase. The coordinates of CIELAB (L *, a * and b *) were located in quadrant 1 indicating a clear tendency to yellow caused by the presence of carotenoids from the pumpkin and passion fruit. Based on the sensory analysis it was selected best treatment who was higher in 3 of the 4 parameters evaluated. This sample also presented a pseudoplastic behavior with a consistency index of 3.57 Pa.s0.24 and a shelf life of 9 days.

: beverages; pumpkin; oatmeal; passion fruit; milk; whey..

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