Elaboración de una bebida a base de zapallo (Cucurbita maxima) y caracterización de bacterias ácido lácticas

Abstract

The main objective of this research study was to focus on the poor nutrition of the population which is a fundamental parameter in the appearance of diseases worldwide, affecting mainly the gastrointestinal system, which is why there is research in the food industry that has contributed to the search for products that help to improve the health of the population, having probiotics as an alternative, which is why this experimental work aims to develop a fermented drink based on pumpkin (Cucurbita maxima) and characterize lactic acid bacteria. For the elaboration of the formulations, we worked with pumpkins from “La Condamine” market in the city of Riobamba, complying with exclusion and inclusion parameters. The raw material of Cucurbita maxima was subjected to a proximal analysis by means of moisture, ash, fiber, protein and fat tests, giving way to the elaboration of the three formulations following a process of pulping, crushing, weighing, mixing and pasteurization, Once the three formulations with different concentrations of Cucurbita maxima raw material were obtained, a spontaneous fermentation was carried out, considering physicochemical tests such as pH, titratable acidity and Brix degrees, and microbiological quality tests were carried out to guarantee their innocuousness. For the selection of the most appropriate formulation, a hedonic test was carried out on a group of students, and once the optimized formulation was obtained, the sowing was carried out in selective culture media, in addition to the performance of characterization tests, thus obtaining the presence of lactic acid bacteria. In conclusion, in this research work it was possible to elaborate a fermented beverage based on pumpkin (Cucurbita maxima), through the different microbiological tests it was possible to characterize and determine the presence of lactic acid bacteria with possible probiotic activity.