Elaboración de una bebida fermentada con la utilización de diferentes niveles de pulpa de arazá.

Abstract

The objective of this experimental work was to carry out the investigation of the physicochemical and microbiological characteristics of a fermented beverage with the use of different levels of arazá pulp and the sensory analysis to determine the level of acceptance of the beverage. The methodology used was purely bibliographic, based on the selection criteria, which consisted of a review of the existing literature on the subject. For the analysis of the results, four physicochemical components were taken into account, such as pH, acidity, protein and fat, which present highly significant differences depending on the level of arazá pulp used in the fermented beverage, its protein and fat content. As for the microbiological characteristics, according to what was studied, all the components are within the requirements of INEN 2395:2011 for fermented milks. On the other hand, lactic acid bacteria (LAB) will grow exponentially according to the fermentation time; the longer the fermentation time, the higher the production of LAB according to pH and acidity. The level of acceptance is qualified as "I like it moderately", but this may vary, since its characteristics change as its pulp content increases, and therefore its level of acceptance will decrease. It is concluded that the physical, chemical and microbiological characteristics of the fermented beverage will depend in many cases on the raw material used, temperature, pH and acidity.