Browsing by Author "Toapanta Quishpe Vilma Janneth"

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    Elaboración de un jugo probiótico a base de arazá (eugenia stipitata) utilizando tres tipos de fermentos y endulzantes.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) López Chango Emma Liliana; Toapanta Quishpe Vilma Janneth; Molina Borja Franklin Antonio
    The present research project was carried out with the purpose of elaborating a probiotic juice based on arazá from three lactic ferments (Lactobacillus Bulgaricus, Lactobacillus acidophilus and Streptococcus Thermophilus), and three types of natural sweeteners stevia, xylitol and erythritol; finding that the optimal combination was Streptococcus Thermophilus with xylitol. This approach offers health benefits and opportunities for new functional products aimed at people with dietary restrictions. An AxB factorial design (DBCA) was applied, with two factors, factor A in relation to types of ferments and factor B in relation to types of natural sweeteners. The statistical tool InfoStat was used to enter the data obtained from the physicochemical parameters and interpret the results of the statistical analysis to determine the best treatment corresponding to formulation t8 (a3b2) which corresponds to Araza juice (1,3 kg) +(0,02 g) Streptococcus Thermophilus+ (116,6 g) xylitol+ (0,29 g) CMC+ (0,2 g) potassium sorbate. A descriptive method was applied with values from 1 to 5 according to a hedonic scale. Characteristics such as color, odor, flavor, appearance and acceptability were evaluated in the probiotic juice based on arazá, determining that the best formulation corresponds to treatment t8(a3b2). For the best treatment, nutritional and microbiological analyses were carried out, obtaining the analysis of E. coli with an absence of CFU/g, molds and yeasts with <5 CFU/g for each of these compared to the standard (NTE INEN 2337 2008 mentions that it should be kept at <10. The nutritional analysis shows important data: moisture 90,48 %, protein 0,74 %, fiber 0,03 %, carbohydrates 7,99 %, dry matter 9,52 % and vitamin C 3,92 % according to the requirements of (NTE INEN 1334-3:2011).