Citas bibligráficas
Cortés, P., (2020). Caracterización funcional de ecotipos de Tarwi (Lupinus mutabilis sweet) para su inclusión en una bebida probiótica [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4543
Cortés, P., Caracterización funcional de ecotipos de Tarwi (Lupinus mutabilis sweet) para su inclusión en una bebida probiótica []. PE: Universidad Nacional Agraria La Molina; 2020. https://hdl.handle.net/20.500.12996/4543
@phdthesis{renati/1113427,
title = "Caracterización funcional de ecotipos de Tarwi (Lupinus mutabilis sweet) para su inclusión en una bebida probiótica",
author = "Cortés Avendaño, Paola Marlene",
publisher = "Universidad Nacional Agraria La Molina",
year = "2020"
}
The aim of the research work was to perform the functional characterization of tarwi (Lupinus mutabilis Sweet) ecotypes for inclusion in a probiotic drink. In the first stage, the physical and chemical characterization of ten lupine ecotypes was carried out without debittering and debittering. Then the ecotype was selected for the preparation of the probiotic drink. In the second stage, the formulation of the probiotic drink was optimized based on the viability of the probiotics and the pH. In the third stage, the optimal probiotic drink was characterized and stability evaluated. In the seeds without debittering, 8 alkaloids were identified, mainly lupanine (2.5-5.2 g / 100 g) and sparteine (0.2-0.9 g / 100 g), which constituted 80% of the total alkaloids. Only lupanine (0.0012 g / 100 g) and sparteine (0.0014 g / 100 g) were identified in the debittered seeds. The content of isoflavones and flavones were: in the seeds without debittering 185.3 mg / 100 g and 40 mg / 100 g, respectively and in the debittering seeds 148 mg of genistein / 100 g and 17 mg of apigenin / 100 g, respectively. The ecotype selected for the preparation of the drink was Altagracia due to its content of proteins, alkaloids, isoflavones and flavones, and the probiotic chosen was Lactobacillus plantarum 299v, based on the reduction in pH. The optimal probiotic drink (8% sugar and 31.5% lupine: water, 2% inulin, 0.8% CMC, 1% glucose) fermented for 12 h with Lactobacillus plantarum 299v showed a growth rate of 30.63% (13 x 108 CFU / ml) and good general acceptability (5.4 ± 2.4). During storage, the viability of the probiotic (57 x 107 CFU / ml), the viscosity (534.4 cP) and the pH (3.85) decreased and the titratable acidity increased. Lupine seeds, due to their nutritional characteristics, are a good plant matrix for the growth of probiotic bacteria.
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