Elaboración de una bebida probiótica a base de jackfruit (Artocarpus heterophyllus) y stevia

Abstract

The purpose of this titration work was to elaborate a probiotic beverage based on jackfruit (Artocarpus heterophyllus) and stevia (stevia rebaudiana) in which different levels of stevia (5%, 10%, 15%) were used compared to the control treatment with 0% stevia. Microbiological and sensory analyses were carried out to characterize the probiotic beverage. Therefore, four experimental treatments were applied, each with four replicates, which were distributed under a completely randomized design. Therefore, for the statistical analysis, the Analysis of Variance (ADEVA) was used, with the separation of means by Tukey (p < 0.05). The experimental results of the microbiological analysis show that there are highly significant differences (p<0.01), i.e., the more remarkable growth of L. acidophilus was obtained when 15% stevia was used with 5.6x106 CFU/ml, which reached a pH of 4.3. The sensory analysis was carried out using the Kruskal-Wallis test, which works according to the medians. When 15% stevia was used, the one that obtained a better preference in terms of flavor, color, and texture with values of 4 reference points out of 5, which means I like it. It was concluded that the best treatment for the growth of L. acidophilus and of preference for consumers is when 15% stevia is used. It is recommended to extend the research with different combinations of jackfruit pulp and some stabilizers to help improve the organoleptic characteristics of the beverage.