Snacks de vegetales con adición de microorganismos probióticos.
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Date
2025-05-14
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Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC)
Abstract
The incorporation of probiotics into vegetable-based matrices demonstrated promising potential for developing functional snacks with significant health benefits. The factorial design revealed that the vegetable matrix (carrot, sweet potato, and chayote) and the processing stage significantly impacted probiotic viability, with carrot showing the highest levels of colony-forming units (CFU) and better sensory acceptance. While Lactobacillus acidophilus, L. bulgaricus, and Saccharomyces cerevisiae exhibited viability throughout processing, matrix properties and dehydration-storage stages influenced CFU counts. Sensory analysis highlighted texture as the most influential attribute, with significant differences between samples, while flavor, appearance, and aroma showed no significant variability. Optimized conditions (S. cerevisiae in carrot during storage) achieved high desirability and probiotic viability. This study establishes a scientific foundation for producing innovative functional snacks that combine microbiological viability with consumer acceptance, contributing to advancements in functional food technology.
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Keywords
PROBIOTICS, FUNCTIONAL SNACKS, VEGETABLE MATRICES, SENSORY ANALYSIS, , COLONY-FORMING UNITS (CFU)
Citation
Prócel, Gabriela & Morales Padilla, María. (2025). Vegetable snacks added with probiotic microorganisms. Ukrainian Food Journal. 14. 54-70. 10.24263/2304-974X-2025-14-1-7.