Development of shake powdered food with cocoa, mesquite pod flour, oak extract and agave fructans, quality characteristics and glycemic index
Abstract
Purpose
The purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper sensory characteristics as well as its physicochemical and glycemic quality.
Design/methodology/approach
A powdered shake was formulated using experimental design (23) with mesquite (Prosopis laevigata) pod flour, oak (Quercus convallata) extracts, nonalkalinized cocoa, agave fructans, milk protein and xanthan gum. Sensory analysis (choice profile method, ranking test, focus group, quantitative descriptive analysis), moisture, ash, fiber, protein and lipids, pH, color, wettability, dispersibility and rheological tests were done. Phenolic profiling analysis to samples was done by ultraperformance liquid chromatography coupled to photodiode array detection and electrospray ionization tandem mass spectrometry, antioxidant activity was measured by 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation, ferric reducing antioxidant power and oxygen radical absorbance capacity, glycemic index (GI) and glycemic load were evaluated.
Findings
The main sensory attributes in the powders were chocolate, bitter, astringent, grass/linseed flavors (p < 0.05). The product has protein [66.9%], carbohydrates [22.0%], lipids [1.6%], ash [2.7%] and moisture [6.8%], with wettability (23 s), and dispersibility of 77.9%. Catechin, epicatechin, gallocatechin, procyanidin B2, chlorogenic, coumaric and ferulic acids were identified. GI and caloric load not show differences between men (73.3±2.4, 4.4±0.1) and women (67.0±2.1, 4.1±0.1) (p > 0.05).
Originality/value
The use of mesquite pods, oak and agave fructans in powder food supplement is an alternative to obtain a product high in protein, with good sensory properties, antioxidant activity and moderate GI.
Keywords
Acknowledgements
The authors thank Julio Cesar Rios Saucedo and Saul Alberto Alvarez for providing the mesquite pod flour, Walfred Rosas Flores for his support in the rheological evaluation and Anonymous for the Master Science scholarship to DSR, J.A.
Conflict of interest: The authors have declared that there is no conflict of interest.
Funding: The project was supported by Anonymous, grant No. 16840.23-P and Anonymous, grant No. 316407.
Citation
De Santiago-Romero, J.A., Salas-Ramírez, C.A., Herrera-Rocha, K.M., Rocha-Guzmán, N.E., Rivas Arreola, M.J., Gallegos-Infante, J.A., González-Herrera, S.M., Moreno-Jiménez, M.R. and Galindo-Gallegos, M.A. (2024), "Development of shake powdered food with cocoa, mesquite pod flour, oak extract and agave fructans, quality characteristics and glycemic index", Nutrition & Food Science, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/NFS-01-2024-0028
Publisher
:Emerald Publishing Limited
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