Formulación, evaluación sensorial y fisicoquímica de una bebida a base de chía (Salvia hispanica L.) enriquecida con inulina y edulcorada con estevia o sacarosa

The growing demand for healthy products has encouraged the development of functional foods containing nutritionally valuable ingredients. This study aimed to formulate a chia-based beverage enriched with inulin and sweetened with sucrose or stevia, evaluating its sensory acceptance and physicochemical and nutritional characteristics. A beverage containing 1.5% chia seeds was prepared, and six treatments were formulated using inulin concentrations of 3%, 5%, and 7%, combined with either 7.5% sucrose or 0.56% stevia powder. Sensory evaluation was conducted with 42 semi-trained panelists using hedonic tests to assess texture, flavor, aroma, appearance, and overall acceptance. Treatments T5 (7% inulin and 7.5% sucrose) and T6 (7% inulin and 0.56% stevia) achieved the highest overall acceptance scores. Both formulations presented a pH of 4.36 and a titratable acidity of 0.95 g/100 mL, expressed as citric acid. Soluble solids reached 12.83 °Brix in T5 and 7.96 °Brix in T6. Total sugar content was 7.77% and 1.32%, respectively, while the reported dietary fiber content reached 7.18%. These results demonstrate differences in beverage composition depending on the sweetener used. It was concluded that formulations containing 7% inulin achieved the highest sensory acceptance among the treatments evaluated and represent promising alternatives for developing beverages with dietary fiber. However, further validation of their nutritional profiles requires confirmation through analytical testing of the finished beverages.