## 3 Results and Discussion
### Physic and Chemical Characteristics
#### 3.3.2 Physicochemical Composition  
Table 2 presents the results of the physicochemical composition of the developed beverages. The ANOVA of the data obtained indicated that the composition of the four beverages was significantly different (\(p<0.05\)) except for BB and BM which presented the same \({}^{\circ}\)Brix value. Due to the nature of the samples, moisture was the main component (>99%). Regarding the content of ashes, which represents the mineral content in a sample, the values determined in the elaborated drinks were <0.1%. The ingredients that were used in the formulations did not contribute to the mineral content maybe because of the extraction method used. The mineral extraction could have been limited by using water as the extractant solvent, a temperature of 90 \({}^{\circ}\)C, and a short time of extraction [41]. Regarding carbohydrates and \({}^{\circ}\)Brix, all the samples presented low values (<1%) attributable to the ingredients that were used and to the fact that they do not contain added sugars. Regarding the calorie content, the Mexican standard, NOM-086-SSA1-1994 [30] establishes that the beverages containing \(\leq\)40 kcal/portion are classified as \"Low-calorie\" \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample Code**} & \multirow{2}{*}{**Moisture (\%)**} & \multirow{2}{*}{**Ash (\%)**} & \multicolumn{2}{c}{**Solium (mg/L)**} & \multicolumn{2}{c}{**Titratable**} & \multirow{2}{*}{**CHOs (\%)**} & \multirow{2}{*}{**kcal/\(p\)**} \\  & & & & & & **(\%)** & & & **(240 mL)** \\ \hline BR & 99.01 \({}^{\circ}\) \(\pm\) 0.01 & 0.077 \({}^{\circ}\) \(\pm\) 0.0092 & 138.74 \({}^{\circ}\) \(\pm\) 1.04 & 4.83 \({}^{\circ}\) \(\pm\) 0.007 & \textless{}0.01 & 0.9 \({}^{\circ}\) \(\pm\) 0.0 & 0.913 \({}^{\circ}\) \(\pm\) 0.0 & 7.20 \({}^{\circ}\) \(\pm\) 0.0 \\ BB & 99.25 \({}^{\circ}\) \(\pm\) 0.00 & 0.079 \({}^{\circ}\) \(\pm\) 0.0074 & 87.57 \({}^{\circ}\) \(\pm\) 2.00 & 4.86 \({}^{\circ}\) \(\pm\) 0.007 & \textless{}0.01 & 0.6 \({}^{\circ}\) \(\pm\) 0.0 & 6.67 \({}^{\circ}\) \(\pm\) 0.0 & 5.36 \({}^{\circ}\) \(\pm\) 0.0 \\ BM & 99.31 \({}^{\circ}\) \(\pm\) 0.00 & 0.079 \({}^{\circ}\) \(\pm\) 0.0048 & 95.37 \({}^{\circ}\) \(\pm\) 1.88 & 6.26 \({}^{\circ}\) \(\pm\) 0.007 & \textless{}0.01 & 0.6 \({}^{\circ}\) \(\pm\) 0.0 & 6.611 \({}^{\circ}\) \(\pm\) 0.0 & 4.88 \({}^{\circ}\) \(\pm\) 0.0 \\ BC & 99.41 \({}^{\circ}\) \(\pm\) 0.01 & 0.097 \({}^{\circ}\) \(\pm\) 0.0058 & 78.89 \({}^{\circ}\) \(\pm\) 2.30 & 5.50 \({}^{\circ}\) \(\pm\) 0.000 & \textless{}0.01 & 0.4 \({}^{\circ}\) \(\pm\) 0.0 & 0.493 \({}^{\circ}\) \(\pm\) 0.0 & 3.94 \({}^{\circ}\) \(\pm\) 0.0 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Chemical characterization of the developed beverages. Figure 1: Color values (L\({}^{\star}\) a* and b*) of the developed beverages. Mean \(\pm\) Standard deviation, n = 3. Different lowercase letters within rows indicate significant difference (\(p\leq 0.05\)) according [PERSON]’s test. while those with \(\leq\)5 kcal/portion are \"No-calorie\". The World Health Organization and the Food and Drug Administration (FDA) recommend consuming less than 10% of calories per day from added sugars. Mexican sugar intake is higher than that recommendation, the main source of added sugars are sweetened beverages contributing with 69% [42]. In Mexico, most popular soft drinks contain on average, 78 g of sugar and provide more than 300 kcal, per each 300 mL. Some commercial beverages with tea extracts marketed as healthy products contain 75 g of sugar and provide 300 kcal in a 600 mL portion. A study published in 2016, revealed that sugar-sweetened beverages (especially regular soda) are the main sources of added sugar intake in the Mexican population [42]. The developed beverages reported in our research are a healthier alternative to sweetened beverage considering that, according to the standard NOM-086-SSA1-1994 mentioned above, they are classified as zero-calorie drinks (BM and BC) and low-calorie drinks (BR and BB).