Obtención de bebida fermentada a base de manzana delicia dorada (Malus Domestica) con la utilización del cultivo kefir (Kluyveromyces Marxianus)

Abstract

The purpose of this research is to obtain a fermented drink based on "Delicia Dorada apple" (Malus Domestica) with the use of Kefir culture (Kluyveromyces Marxianus). In order to take advantage of the use of the Ecuadorian apple and give it a different approach to this fruit by creating a national product through the fermentation agent Kefir. Thus varying the fermentation process, consequently 3 experiments were carried out to define the most suitable procedure for obtaining cider. Physical- Chemical, Bromatological examinations were carried out once the drink was finished, the organoleptic characteristics evaluation was done through a tasting session with the 21 Teachers of the School of Gastronomy, ESPOCH; who objectively evaluate the attributes and the percentage of acceptability of this new product. As a result of the laboratory tests based on the requirements of the INEN 2802-374 standards, it can be indicated that all the parameters met the established levels, since they did not exceed the ranges; for example, within the Physical-Chemical indicators, 5.5 GL was defined. In the same way, almost zero levels of methanol, ash and malic acid were established which do not affect the product; while the results of the physical characteristics were identified as innate and normal. Through the tasting, cider was determined as a short-graded beverage, obtaining 100% acceptability due to the 2 only options chosen by the tasters, which were, Good (57%) and Very Good (47%). With these results, it is concluded that it is possible to make a cider of Ecuadorian origin, thus being a good alternative within the market, incentivizing to boost both its consumption and a low-alcoholic drink, in the same way to promote the use of Kefir by expositing its benefits as a probiotic.