Evaluación de la Pulpa de Macha Macha (Vaccinium floribundum Kunth), en el Desarrollo de una Be-bida Isotónica

The objective of this study was to evaluate the functional potential of the fruit of Macha Macha (Vaccinium floribundum Kunth) with different formulations of an isotonic drink with sensory acceptance and nutritional quality, evaluating its physical-chemical composition of the optimized formula. The research methodology was implemented in three experimental phases: in the first phase, different formulations of the isotonic drink were prepared with 5% (T1), 10% (T2) and 15% (T3) of pulp, plus the control (T4); For the second phase, the physicochemical characteristics of the different formulations were evaluated, and finally, the formulations were evaluated by sensory analysis of a 9-point hedonic scale with 60 affective-type panelists to determine the optimized formula. The results show that the pulp concentration applying heat treatment to the isotonic drink does not affect the physicochemical characteristics of the formulations, which are within the normal parameters reported for isotonic drinks. At the same time, the sensory evaluation showed that the isotonic drink with the highest acceptability and best formulation, similar to the control, was treatment three with (10% pulp). It is concluded that the elaboration of isotonic drinks with fruit pulp has more and more preferences for consumers, free of additives and containing bioactive compounds that can improve the performance of athletes.