Elaboración de una bebida a base de lactosuero y fruta con la adición de diferentes niveles de extracto de moringa (Moringa oleífera).

Abstract

This research was carried out in the laboratories of bromatology and animal nutrition, food microbiology and food processing located at the Animal Sciences department of the Higher Education Polytechnic School of Chimborazo. A drink based on whey and fruit was made by adding three levels of moringa extract (5%, 10% and 15%) with four repetitions per treatment, including the control treatment in which the use of extract was excluded. The results obtained were modeled by means of a completely random design and the analysis of variance, separation of means with the Tukey test and regression analysis were carried also out. In this way, it was shown that using 15% of extract of dried leaves of "Moringa oleífera” the drink has 4.27 pH, 22.95 Dornic, 9.32% of total solids, 0.63% of protein, 0.47% of fat, 0.37% of ashes, 1.63% of fiber, 0.04 grams of vitamin C per liter and 7.08 Brix. The microbiological analyzes carried out at 21 days reported absence of "Total Coliforms" and "Staphylococcus aureus" in all treatments, however, the highest presence of "Mesophilic aerobes" was 8250 colony forming units (CFU) per gram, which is within the limits required by the INEN 2609 standard. Contrastingly, "Molds and yeasts" presented the lowest value with 5000 propagated units (PU) per gram exceeding the limits allowed by the INEN 2337 standard which categorized the drink as not suitable for consumption. The sensory analysis determined that the extract negatively influences the organoleptic characteristics of the drink and conditions the acceptance of the product by the consumer, therefore, it is recommended to improve those characteristics since the use of extract of dried leaves of "Moringa oleifera" improves the nutritional quality of the drink.