Desarrollo de un producto formulado con quínoa, cebada y Lactobacillus casei ATCC 396 con propiedades funcionales
DOI:
https://doi.org/10.29076/issn.2602-8360vol9iss17.2025pp21-31pPalavras-chave:
cebada, Lactobacillus casei, producto gelificado}, quinoaResumo
Para satisfacer las necesidades de los consumidores, la industria alimentaria está tomando un gran interés en la fabricación de productos alimenticios con beneficios para la salud. Es por ello que, el propósito de esta investigación fue desarrollar un producto gelificado elaborado con quínoa (Chenopodium quinoa Willd) y cebada (Hordeum vulgare) y determinar la viabilidad de Lactobacillus casei ATCC 396. Para esto, el producto formulado fue analizado para establecer el pH, acidez titulable y número de células viables de L. casei después de los 0, 7, 14, 21, y 28 días de almacenamiento refrigerado. El nivel de agrado, fue evaluado por un panel de consumidores no entrenados quienes calificaron los atributos, color, olor, sabor y consistencia de sus características organolépticas. Los resultados mostraron que la concentración inicial de 7,5 log ufc/g para el día 0 fue afectada significativamente (P< 0,05). después del día 7 aumentando la población inicial en más de 2 log en el producto. Al final del periodo de almacenamiento (día 28) se registró un valor de 8,7 log/g. El pH inicial del producto (6,2) disminuyó significativamente a lo largo del periodo de almacenamiento alcanzando un valor de 3, 9 para el día 28. El score para el nivel de agrado evidenció una valoración favorable del producto para las características de color, consistencia, sabor y olor. En conclusión, la adición de L. casei al producto gelificado con quínoa y cebada dio como resultado un producto con un gran potencial como alimento funcional con excelentes características sensoriales.
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