El Aguaymanto Physalis peruviana, es una fruta tipo baya, posee compuestos bioactivos como los antioxidantes beneficiosas para la salud, del mismo modo la soya (leguminosa), posee propiedades nutricionales. Ambos productos considerados alimentos funcionales, por eso el objetivo general de esta investigación es evaluar las características sensoriales y fisicoquímicas (contenido de antioxidantes) de un prototipo de bebida a base de Aguaymanto, Soya y Stevia. Para esta investigación se realizó la limpieza y acondicionado de la materia prima se formuló con tres niveles factoriales: 70%, 80% y 90% de Soya, 30%, 20% y 10% de Aguaymanto y 0.08%, 0.10% y 0.12%, de Stevia comercial. Se utilizó un diseño experimental DCA con 9 tratamientos; el análisis sensorial se realizó mediante una escala hedónica de 5 puntos, con un panel semi entrenado de 21 personas. Las características fisicoqu...

In recent years, the consumption of beverages has increased; however, the excessive consumption of processed and packaged foods with a high sugar content is detrimental to human health as it has led to an increase in various metabolic diseases, which is why it is essential to introduce into the food chain new options of beverages enriched with fruit pulp, rich in polyphenolic compounds and antioxidants. This research sought to develop a functional beverage based on soybean juice and aguaymanto pulp sweetened with stevia, for which nine treatments were formulated consisting of 70, 80 and 90% soybean juice, 30, 20 and 10% aguaymanto pulp and 0.08, 0.10 and 0.12% stevia, and their physicochemical characteristics, sensory acceptability and bioactive composition were evaluated. The results showed that treatment 3 presented the highest sensory acceptability by the panelists with a score of 3.3...