Snacks de vegetales con adición de microorganismos probióticos.

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dc.contributor.advisorMorales Padilla, María Monserrath.
dc.contributor.authorAcosta Prócel, Gabriela Jackeline
dc.date.accessioned2026-03-06T22:13:14Z
dc.date.available2026-03-06T22:13:14Z
dc.date.issued2025-05-14
dc.description.abstractThe 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.
dc.format.extent17 páginas
dc.identifier.citationPrócel, 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.
dc.identifier.otherUTC-POS-MAGRI-2025-006.ART
dc.identifier.urihttps://www.researchgate.net/publication/391038944_Vegetable_snacks_added_with_probiotic_microorganisms
dc.identifier.urihttps://repositorio.utc.edu.ec/handle/123456789/15300
dc.language.isoen
dc.publisherEcuador: Latacunga: Universidad Técnica de Cotopaxi (UTC)
dc.subjectPROBIOTICS
dc.subjectFUNCTIONAL SNACKS
dc.subjectVEGETABLE MATRICES
dc.subjectSENSORY ANALYSIS
dc.subject, COLONY-FORMING UNITS (CFU)
dc.titleSnacks de vegetales con adición de microorganismos probióticos.
dc.typeArticle
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Artículos - Maestría en Agroindustrial, Mención Tecnología de Alimentos