Elaboración de una bebida probiótica a base de chirimoya (Annona cherimola), pepino dulce (Solanum muricatum) y kombucha.

Abstract

The objective of research was to make a probiotic drink using different levels of cherimoya pulp (Annona cherimola), sweet cucumber (Solanum muricatum) and kombucha. The drink was made with the pulp of cherimoya 5, 10 and 15%, sweet cucumber 10%, black tea 0.5%, water and scoby 5%, which was fermented at room temperature of Riobamba City 14ºC in 8 days. The physicochemical characteristics were evaluated: pH (pH meter), acidity (titration), soluble solids (refractometer) and % alcohol (pycnometer). In the microbiological, the technique of sowing by extension in plate and depth was used. In the organoleptic area, a hedonic scalar test was applied to 25 untrained panelist and in the economic area the Benefit/Cost indicator was used. For data analysis, the statistical software “InfoStat” was used, applying a DCA in combination with the Tukey mean separation test (P<0.05) and the Friedman test was used in sensory terms. The 15% cherimoya pulp generates significant values in the physicochemical and microbiological parameters of the drink, showing a pH of 5 - 4, acidity 0.11 – 0.37g/100 ml of acetic acid, soluble solids 4.88 – 1.62 ºBrix and alcohol 1.02%, which presents a growth of probiotic bacteria and yeasts with 5.32x10^7 CFU/ml and 1.36x10^9 CFU/ml. All treatments showed absence of E. coli, total coliforms and molds. Cherimoya pulp does not influence the smell, color, taste and appearance of the drink, moreover, while increasing cherimoya pulp levels decreases the benefit and increases costs. It is possible to make a probiotic drink using 15% cherimoya pulp, which will increase the diversity of microorganisms in the bacterial flora. That is why its consumption is recommended to increase the body’s defenses.