Bebidas carbonadas a partir de tubérculos: Innovación, procesos y beneficios
DOI:
https://doi.org/10.17268/agrosci.2024.005Keywords:
bebidas carbonatadas, tubérculos, carbonatación, saludAbstract
Las bebidas carbonatadas, populares por sus características sensoriales y ampliamente consumidas a nivel mundial, enfrentan críticas debido a los problemas de salud asociados con su consumo excesivo. Este estudio explora la implementación de tubérculos en la producción de bebidas carbonatadas como una alternativa innovadora y más saludable. Los tubérculos, ricos en nutrientes y con propiedades beneficiosas, podrían diversificar el mercado de bebidas carbonatadas, ofreciendo opciones más nutritivas y sostenibles. Se analizan las variedades de tubérculos, sus beneficios nutricionales y ambientales, y los desafíos técnicos y de aceptación del mercado. La investigación propone un método de preparación que incluye la selección, extracción de jugo, estandarización de pH, pasteurización, mezclado, tamizado, enfriado y carbonatación. Los resultados sugieren que la integración de tubérculos en la producción de bebidas carbonatadas no solo mejora el perfil nutricional de las bebidas, sino que también contribuye a la sostenibilidad ambiental mediante la reducción de desperdicios y el secuestro de carbono. Las futuras investigaciones deben centrarse en optimizar los procesos y superar las barreras técnicas para asegurar la aceptación del mercado y maximizar los beneficios nutricionales y ambientales.
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