Desarrollo de jugos probióticos a base de frutos rojos y xilitol

Abstract

This research aimed to develop probiotic juices based on red fruits (strawberry, blackberry, cherry) and xylitol using Lactobacillus acidophilus. The juices were fermented at room temperature (14°C) in Riobamba city for 72 hours. The physicochemical, microbiological, and sensory analyses were essential to determine if the product characteristics met the criteria of a probiotic beverage. The physicochemical analysis included pH measurements, acidity, and soluble solids. The microbiological analysis employed the plate count technique, while sensory analysis involved an affective test using a hedonic scale with 25 untrained panelists. Then, an economic analysis using the benefit-cost ratio indicator was also necessary. The InfoStat software, applying a completely randomized design (CRD) through analysis of variance and the Tukey mean separation test (p<0,05), as well as the Kruskal-Wallis’s test, was an effective tool for Data analysis. The experimental results of the physicochemical and microbiological analysis revealed highly significant differences (p<0,05). The strawberry juice exhibited the most favorable L. acidophilus growth with 8,6x106 CFU/mL, a pH of 3,34, acidity of 0,52%, and soluble solids of 5,68 °Brix. Furthermore, the strawberry juice treatment demonstrated the highest acceptance regarding organoleptic characteristics. Finally, the best treatment is the probiotic strawberry juice, considering L. acidophilus growth, consumer preference, and profitability. Further research exploring other fruit types and varying xylitol levels to enhance microbiological, physicochemical, and sensory attributes is a final recommendation arising from this research.