Citas bibligráficas
Ramírez, J., (2023). Optimización de una bebida simbiótica a base de quinua, tarwi, kiwicha y Lactobacillus plantarum 299v [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6396
Ramírez, J., Optimización de una bebida simbiótica a base de quinua, tarwi, kiwicha y Lactobacillus plantarum 299v []. PE: Universidad Nacional Agraria La Molina; 2023. https://hdl.handle.net/20.500.12996/6396
@misc{renati/1113707,
title = "Optimización de una bebida simbiótica a base de quinua, tarwi, kiwicha y Lactobacillus plantarum 299v",
author = "Ramírez Meléndez, Jean Franco",
publisher = "Universidad Nacional Agraria La Molina",
year = "2023"
}
The objective of this research was to optimize a symbiotic beverage based on quinoa flour (Chenopodium quinoa Willd.), tarwi (Lupinus mutabilis Sweet) and kiwicha (Amaranthus caudatus L.) with the probiotic bacterium Lactobacillus plantarum 299v. The research was carried out in four stages. In the first stage, the proximate chemical analysis and the total content of phenolic compounds of quinoa, tarwi and kiwicha flours were carried out. In the second stage, a mixture design was used, which consisted of designing thirteen formulations with different proportions of quinoa, tarwi and kiwicha flours to evaluate the influence of the flours on the viability of Lactobacillus plantarum 299v, the total phenolic compounds and the apparent viscosity of the formulated beverages. In the third part, the quinoa, tarwi and kiwicha flour content was optimized to maximize the viability of Lactobacillus plantarum 299v, total phenolic compounds and apparent viscosity in the symbiotic beverage. Finally, in the fourth stage, the aim was to nutritionally characterize, perform the prebiotic activity, evaluate the stability and perform the analysis of the optimized symbiotic beverage. The study showed a greater positive effect of tarwi on the viability of Lactobacillus plantarum 299v, while quinoa and kiwicha had a greater positive effect on total phenolic compounds and apparent viscosity. It was also observed that Lactobacillus plantarum 299v grows better in the beverage compared to Escherichia coli ATCC® 25922TM, demonstrating the prebiotic activity of the beverage. Finally, during storage, the viability of Lactobacillus plantarum 299v, viscosity, water holding capacity, pH and total phenolic compounds and titratable acidity in the beverage increased. Quinoa, tarwi and kiwicha flours proved to be a good plant matrix for the growth of probiotic bacteria with prebiotic characteristics in the beverage.
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons