Evaluación de diferentes niveles de pulpa de cauje (Pouteria caimito) en una bebida funcional con kéfir.

Abstract

The research was based on evaluating the different levels of cauje pulp (Pouteria caimito) in a functional drink with kefir, in which 10, 20 and 30% cauje pulp, panela 10%, kefir 16.5% and water were used. The drink was fermented at room temperature in Riobamba City (14ºC) for 48 hours. The fruit was characterized by moisture, total sugars, protein and fiber. In the physicochemical parameters of the drink, pH, acidity and soluble solids were measured. In the microbiological analyzes, the method of sowing by depth, and extension in plate, was applied according to the dilution established for each microorganism. In the organoleptic analysis, a 5-point hedonic test was applied to 30 untrained panelists and in the economic analysis, the Benefit/Cost indicator was used. For the analysis of the results, the InfoStat Software was used, applying a Completely Random Design (DCA), with the DUNCAN test (P≤ 0.01) and for the sensory the Friedman test. The pulp of cauje (Pauteria caimito) presents a humidity of 81.1 ± 0.42%, total sugars of 10.58 ± 0.30%, protein 1.03 ± 0.13% and fiber 1.13 ± 0, 14%. When using panela as a control treatment, it presents the best physicochemical and organoleptic characteristics. All treatments presented absence of total coliforms, the growth of BAL and yeasts was greater than 1x10^8 UFC/ml, placing in the category of probiotic food. The 10% of cauje pulp presents the highest economic profitability per liter of drink with $1.39, with a benefit/cost of $1.44, so it is recommended that people consume the drink because it increases the diversity of the microbial flora.