| dc.description.abstract | This experiment consisted in the elaboration of a hydrating drink with whey enriched with Citrullus lanatus (watermelon) seeds. For this, a completely randomized design was used, with an experimental unit of five liters and different percentages of watermelon seeds, 5, 10 and 15%, versus a control without seeds. Four replications per treatment. Then, sensory analyses were performed on the beverages, according to the parameters color, flavor, odor and appearance, using a scale of one to five in a survey applied to 150 people aged 15 years and older, who were given to taste the beverages; A bromatological analysis was also carried out to determine the percentages of protein, fat, minerals, reducing sugars, fiber, ash, acidity, density and pH; together with an economic analysis to determine the production costs in a ratio of dollars per kilogram and the ratio of benefits to costs; additionally, statistical analyses were carried out to determine if there are statistically significant differences between the treatments studied; if so, the Tukey test was applied to separate the means. The best treatment was T2 (10%), where the physical-chemical analysis showed a high and acceptable content: in fiber, with 26%, and protein, with 1.19%, and also low in sugars, with 11.57%, and fat, with 0.012%, without affecting the pH, with 3.13, acidity 79.75 and density 36.75, as a result of the use of whey. The hydrating drink based on whey with watermelon seeds was considered a nutritional food, so it is recommended to expand the knowledge about whey. | |
