Desarrollo de un jugo funcional con la adición de un producto simbiótico a base de Lactobacilos e Inulina

Abstract

In the Food Processing and Microbiology Laboratory of the Faculty of Animal Sciences, of the ESPOCH, a functional juice was developed with the addition of Lactobacillus casei and inulin, working with a Completely Randomized Design in a bifactorial arrangement, the same that has 6 treatments, where the factor A is the type of free or encapsulated symbiotic and the factor B are the levels (100,150 and 200 ppm), with 3 repetitions each. The analysis of variance and the separation of means according to the Duncan test were performed at the level of significance of P <0.05 and P <0.01. In the microbiological analyzes for all the treatments, the presence of mesophilic aerobes, molds and yeasts is found in quantities that do not exceed the limits established by the INEN 2337 Standard. While in the chemical physical parameters there are significant differences for the types of free and encapsulated symbiotics, and not for the levels (100, 150 and 200 ppm). Being the treatment with 150 ppm of free symbiotic the one that obtained better characteristics, since this one is inside the norms for functional juices (INEN 13343). The greatest growth of Lactobacillus casei was in the treatment with 150 ppm of free symbiotic, determining values of 1.05E + 07 CFU / ml after 18 days of juice production. Regarding the sensory analysis, using 150 ppm of free symbiotic was a greater acceptance by consumers because it presented better organoleptic characteristics. The highest profitability was obtained when working with 100ppm of free symbiotic, obtaining a benefit / cost of 1.25 USD.