Abstract:Introduction: This study aimed to add value to Arabic Gum (AG) and the blueberry discarded harvest from Northwest of Argentina, developing functional dietary beverages with AG at three concentrations of 0; 5; 10 and 15 g/100 mL, and to assess the sensory acceptability, physicochemical characteristics and antioxidant properties.
Material and methods: Blueberries (BB) at 30 g/100 mL and steviol glycosides (0.03 g/100 mL) were used.
Results: The beverage with 10 g/100 mL of AG had the best scores for sensory acc… Show more
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