Elaboración de una bebida probiótica con suero de leche y pulpa de mashua (Tropaeolum tuberosum)

Abstract

His research aimed to develop a probiotic beverage using whey and mashua pulp (Tropaeolum tuberosum). The methodology was quantitative, as data analysis used statistical software to establish significance among the study levels. Additionally, an experimental design was necessary due to the utilization of facilities for analysis application, where a unit size was determined for beverage preparation using whey, specifically, 12 experimental units of 1,5 litres, resulting in a total of 18 litres distributed across three treatments (6%, 12%, 18% addition of mashua pulp) submitted for proximal, sensory, and microbiological parameters. Through this methodology, the proximal composition of mashua (Tropaeolum tuberosum) and whey was determined to verify the quality of T3 level (18% mashua) with values of protein 5,41%, soluble solids 4,75°Brix, pH 4,7, acidity 0,63% lactic acid, and adequate load of lactic acid bacteria (2.79x106 CFU/ml) with appropriate acceptance in sensory analysis. Finally, the T3 treatment exhibited the best nutritional aspects, while the 6% addition pulp treatment demonstrated a superior profit margin with a cost-benefit ratio of $1,43, indicating that for every $1,00 invested, there is a return of $0,43.