Calidad del yogurt elaborado con prebióticos de Opuntia ficus-indica y Passiflora edulis en función de la concentración de probióticos inoculados durante la etapa fermentativa

Abstract

The main objective of this research study was to evaluate the quality of yogurt made with prebiotics from Opuntia ficus-indica and Passiflora edulis, according to the concentration of probiotics inoculated during the fermentation stage for the benefit of nutritional properties. Yogurt is a food obtained by the fermentation of lactic acid bacteria and is widely consumed worldwide; therefore, the dairy sector is constantly evolving to meet the nutritional needs of the population with enriched products. Therefore, the milk was received according to the analyses stipulated in the NTE INEN 9:2012 standard and fruits in perfect condition; the milk was inoculated with probiotic strains (ABY-3), then 4 yogurts were formulated with different concentrations of the fermented product at 25%, 50%, 75% and 100%. Subsequently, it was stored for 15 days at 4 °C, during which time organoleptic, physicochemical, proximal and complementary bromatological tests were carried out, with an evaluation of stability accompanied by microbiological tests. Subsequently, with the help of the ANOVA statistic, the relationship between the means of the treatments was determined in order to choose the best formulation with high nutritional quality. Formulation 2 offered the highest amount of vitamin C, iron, phosphorus and potassium compared to commercial yogurt. In addition, all 4 formulations were shown to contain fiber values attributed to the implementation of penca leaf, tuna and passion fruit. Finally, the estimated shelf life of the formulations was shown to be 7 days.