Sensory and process optimization of a mango bagasse-based beverage with high fiber content and low glycemic index.

This research aimed to develop and optimize a mango bagasse (MB) powdered beverage with high fiber content and low glycemic index, acceptable by their potential consumers. The powdered beverage contained 40 g of mango bagasse ( L., var. Manila), xanthan gum (XG), carboxymethyl cellulose (CMC), and silicon dioxide (SDO). The amount of MB remained constant and, 0.5.%, 1.0%, and 2.0% of CMC, XG and SDO were added according to a factorial design 3. The independent variables evaluated were relative viscosity, sedimentation index, solids (ºBx), and color. Statistical optimization was carried out, looking for low values of viscosity and sedimentation index, obtaining the formulation, 0.5% XG, 0.5% CMC, and 0.5% SDO. A preference test was performed with this formulation using a commercial powdered beverage as a reference, 60 consumers participated. Data showed a preference similar to that of the commercial powered beverage, moreover, the MB beverage had a content of 40.90% of total fiber, from which 15.03% was soluble fiber. The beverage had a low glycemic index (45.99) and its postprandial glycemic curve was stable for 120 min, indicating that the beverage shows potential as a functional food.