Elaboración y caracterización de una bebida probiótica con lactosuero y extracto de remolacha azucarera (Beta vulgaris

Abstract

The aim of this research focuses on the production of an innovative and healthy probiotic beverage formulated from whey and Beta vulgaris beetroot. Whey, a subproduct of the cheese industry, serves as the base for the probiotic beverage combined with Beta vulgaris beetroot not only for its contributions to color and flavor but also for its antioxidant content, enriching the nutritional profile of the final product. Fermentation is employed to introduce probiotics into the beverage, thereby enhancing its nutritional and digestive properties. This research was conducted in the Biological Sciences and Microbiology laboratories of the Faculty of Animal Sciences at the Escuela Superior Politécnica de Chimborazo. This research process included trials and adjustments to achieve an optimal balance of taste and quality, experimenting with levels of 2.5%, 5%, and 7.5% beetroot extract. The findings of the sensory analysis reported that extract levels of 2.5% and 5% beetroot extract revealed a higher acceptance level. Ultimately, this research responds to the growing demand for conscious and healthy consumption options, offering a unique beverage that combines probiotic functionality with natural and nutritious ingredients. This work represents a significant advancement in the probiotic beverages fields and opens new opportunities for the healthy and sustainable development of food products.