Sustainable Development of a Functional Buttermilk Beverage Enriched with Hibiscus sabdariffa: Physicochemical, Microbiological, Stability, and Sensory Evaluation

This undergraduate research report presents the development and characterization of a sustainable functional beverage formulated with buttermilk and strawberry-flavored Hibiscus sabdariffa. Five formulations containing increasing proportions of buttermilk were evaluated for physicochemical composition, instrumental color, physical stability, microbiological quality, sensory acceptance, and purchase intention. Higher buttermilk incorporation increased protein, ash, non-fat dry extract, and carbohydrate contents and substantially reduced the phase aggregation rate. Formulations containing higher proportions of buttermilk also showed better overall sensory performance, particularly for texture, flavor, and overall impression. The study demonstrates the potential of buttermilk as a value-added dairy coproduct with nutritional and natural emulsifying functionality. Its incorporation into functional beverages may contribute to dairy coproduct valorization, circular food production, and the development of more sustainable food products. This document is an English adaptation of the final Undergraduate Research (Scientific Initiation) report developed at the Federal University of Viçosa (UFV). It is publicly shared for scientific dissemination, academic visibility, and professional portfolio purposes. The document has not undergone peer review and should not be interpreted as a peer-reviewed journal article.