Elaboración de una bebida funcional mediante fermentación a base de frutos rojos y Lactobacillus casei.

Abstract

The objective of the research was to elaborate a functional beverage made from red and fermented fruit with L. casei for which different combinations of blackberry pulp (5%, 10%, 15%, 20%) and strawberry (20%, 15%, 10%, 5%) were used. Physical-chemical, microbiological and sensory analyses were carried out to characterize the beverage. Four experimental treatments were applied, each with four repetitions, which were distributed under a completely randomized design. For the statistical analysis, the analysis of variance (ADEVA) was carried out with the separation of means by Tukey (p < 0.05). The experimental results of the physical-chemical and microbiological analysis reported highly significant differences (p<0.01). The highest growth of L. casei was obtained in T2 (10% blackberry and 15% strawberry) with 1 x 108 CFU/g, which reached a pH of 2.90; acidity of 0.36% and soluble solids of 5.90 ° brix. The sensory analysis was evaluated using the Kruskal-Wallis test that works according to the medians, the treatment that had the highest preference in terms of color, flavor and appearance was T3 (15% blackberry and 10% strawberry) with values of 4/5, which means very good. It was concluded that the best treatment in terms of L. casei growth is T2 (10% blackberry and 15% strawberry) and for consumer preference is T3 (15% blackberry and 10% strawberry). It is recommended to extend the research with the use of more ingredients such as a natural stabilizer to improve the organoleptic and physicochemical characteristics of the beverage.