Efecto del uso de Lactobacillus rhamnosus, Bifidobacterium s. p. y pectina cítrica en el proceso fermentativo y atributos sensoriales de una bebida láctea simbiótica
The aim of this study was to determine the effect of L. rhamnosus and Bifidobacterium s. p., and citrus pectin, on the fermentation process and the sensory characteristics of a new symbiotic milk drink. Fresh whole cow's milk was used, with and without the addition of citrus pectin (0.34 %); th...
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| Format: | bachelorThesis |
| Wydane: |
2022
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| Hasła przedmiotowe: | |
| Dostęp online: | https://repositorio.uteq.edu.ec/handle/43000/6694 |
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Dodaj etykietę | Streszczenie: | The aim of this study was to determine the effect of L. rhamnosus and Bifidobacterium s. p., and citrus pectin, on the fermentation process and the sensory characteristics of a new symbiotic milk drink. Fresh whole cow's milk was used, with and without the addition of citrus pectin (0.34 %); then, the milk was properly pasteurized and inoculated with two types of cultures, at the optimal growth temperature: L. bulgaricus and S. thermophilus at 44 ºC, and L. rhamnosus and Bifidobacterium s. p. at 37 ºC. Both cultures were added separately at 0.006 % or 0.012 %; obtaining a total of 8 treatments (T1 to T8). The ºBrix, pH and acidity of the beverages were analyzed during the incubation (until pH of 4.2 to 4.5) and storage (30 days), and sensorial analysis was carried out at the beginning and at the end of the 30 days. ANOVA analysis (95%) showed a significant effect of L. rhamnosus and Bifidobacterium s. p., and citrus pectin, on fermentation indicators and organoleptic characteristics of the drink. Tukey's test (p<0.05) showed a significant difference between the physicochemical properties and sensory attributes of beverages produced with L. bulgaricus and S. thermophilus compared to those fermented with L. rhamnosus and Bifidobacterium s. p. Beverages with conventional culture (L. bulgaricus and S. thermophilus), required less incubation time and reached higher percentages of acidity at the end of storage, compared with the drinks fermented with L. rhamnosus and Bifidobacterium s. p. Higher doses of cultures allowed us to observe better technological and sensory results, and the addition of pectin apparently accelerated the fermentation achieved with L. rhamnosus and Bifidobacterium s. p. Keywords: Milk drink, L. bulgaricus, S. thermophilus, L. rhamnosus, Bifidobacterium, citrus pectin, symbiosis, sensory properties. |
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