Elaboración de deshidratados con fresa (Fragaria vesca) Y UVILLA (Physalis peruviana) recubiertos con chocolate y enriquecidos con probióticos como opción de snack

Abstract

The research was focused on the development of a healthy snack as an alternative to the existing nutritional problems in Ecuador, and the lack of healthy options in the market. That is why the objective was to develop dehydrated strawberry and grapefruit covered with chocolate, and enriched with probiotics as a snack option. Regarding the methodology, the fruit was totally dehydrated using a 5-tray batch dehydrator. The probiotics were obtained commercially and encapsulated with corn starch, sodium alginate, and double distilled water. This was later put in jelly with the dehydrated fruit. Finally, the final product was covered with chocolate and the nutritional and microbiological characteristics were evaluated. In addition, organoleptic analyses were carried out to determine the level of snack consumer acceptance, and nutritional and traffic light labeling was designed for the final product following Ecuadorian regulations. The results of the work indicate that the snack is a healthy and nutritious option finding that they present good microbiological and nutritional quality. Besides, it was confirmed the absence of pathogenic microbial contamination in the products, thus guaranteeing their food safety and suitability for human consumption. In addition, organoleptic analyses revealed that the snack was well accepted by consumers in terms of taste, color, texture, and smell. Likewise, nutritional and traffic light labeling was designed following Ecuadorian regulations, which demonstrates the commitment to quality and transparency in the information provided to consumers. Thus, it can be concluded that the product is a good snack option for the public who wishes to consume a healthier alternative.