Uso de un probiótico (Lactobacillus casei) en la elaboración de pulpa de guanábana

Abstract

This work was carried out in the FCP food processing laboratory of ESPOCH. Guanabana pulp with different probiotic levels (Lactobacillus casei) was processed using 16 pulp samples that were distributed in 4 treatments and 4 replicates, modeled with a completely random design, where physical-chemical, organoleptic and microbiological characteristics were evaluated; As well as the shelf life and economic parameter, the guanabana pulp was stored at -20ºC. The results obtained show that there is no statistically significant difference between the treatments in the parameter of ºBrix, while it showed statistically significant decreases in the parameters of pH and acidity. The microbiological result obtained showing that there is no statistically significant difference between treatments for mesophilic and mold/yeast, Guanabana pulp presented significant changes in lactic acid bacteria (BAL) among treatments, the highest concentration was obtained from treatment 1,5% probiotics (106 CFU/ml); No total coliforms were present in any of the treatments. The organoleptic characteristics of the guanabana pulp in all treatments registered an acceptability of good and very good without significant differences. When working with the treatment 1.5% of Lactobacillus casei a longer life is obtained. The highest profitability is achieved by working with 0% probiotic but without functional benefit, this product should be marked at a higher price than it has functional properties.