Formulación de una bebida funcional de arándano (Vaccinium myrtillus), maíz morado (Zea mays L) y moringa (Moringa oleífera)

The central purpose of this research was to develop an innovative functional drink by combining blueberry pulp (PA), soluble purple corn extract (EM) and moringa infusion (IM). To achieve this objective, an experimental design of simplex mixtures with centroid was applied that comprised 10 treatments with specific variations: 40-45% PA, 30-35% EM and 25-30% IM. The evaluation focused on three dependent variables: the sensory dimension related to flavor, the total phenol content and the antioxidant capacity. From the results obtained, it was shown that the preference according to the flavor attribute was greater when the percentage of PA increased and decreased when the percentage of ME was increased. Regarding the content of total phenols and antioxidant capacity, an increase was noted when the percentage of PA increased. After analyzing the results, an optimal formulation was identified that maximizes the response variables. This optimal formulation consists of 45% PA, 30% EM and 25% IM. The predicted results for the optimal formulation at the level of sensory acceptance were 8.72 points, 371.25 mg GAE/100 g of total phenols and 49.26 µmoles TE/mg of antioxidant capacity.