Elaboración de una bebida probiótica de Lactosuero con Lactobacillus casei saborizada con diferentes niveles de uvilla (Physalis peruviana)

Abstract

The aim of this study was to develop a probiotic whey drink with Lactobacillus casei flavored with different levels of cape gooseberry (Physalis peruviana). The beverage was prepared with cape gooseberry pulp at 2%, 4%, 6%, and a control treatment. Four treatments with four replicates were evaluated in this study, which was conducted at the Dairy Plant of the Tunshi experimental station for 60 days. Physicochemical, microbiological, sensory, and economic characteristics were assessed. Data analysis was carried out using InfoStat software with a completely randomized design, Tukey's test (P<0.05) for mean separation, and a 5-point hedonic scale for sensory analysis. The pH in the beverage showed highly significant differences, with a pH of 4.81 identified when using 6% cape gooseberry pulp. The soluble solids content exhibited highly significant differences, ranging from 5.85 °Brix (control treatment) to 11.10 °Brix (6% cape gooseberry pulp). Protein content did not show highly significant differences, with the control treatment having the best protein content. The absence of pathogenic microorganisms was observed, and it was determined that using 6% cape gooseberry pulp resulted in >1x10⁹ CFU/ml of probiotic bacteria, with the best sensory acceptance. Furthermore, the economic analysis determined that using 0% and 2% cape gooseberry pulp provided the highest cost-benefit ratio. We conclude that using 6% cape gooseberry pulp provides the ideal amount of probiotic bacteria recommended by the INEN standard. It is recommended to continue with this study and promote it so that the utilization of by-products from the dairy industry can be encouraged.