Sensorial Evaluation and Physical Chemical Characterization of a Beverage Based on Whey and -Glucans as a Potential Prevention of Nonalcoholic Steatohepatitis

Whey and B-glucans are functional food ingredients that contribute to the prevention of non-communicable diseases. The objective of the study was to develop a functional beverage based on whey, B-glucans, and blackberry concentrate for the prevention of nonalcoholic steatohepatitis, determining its sensory, physicochemical, and nutritional qualities. The following phases were developed: 1) formulation with 75%, 85%, and 90% whey and 25%, 15%, and 10% blackberry concentrate, with a fixed amount...