Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis

Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis

Abstract Non-diary probiotic drinks are of interest to the consumers who suffer from lactose intolerance and allergenicity when consuming milk and its derivatives. Its production requires substrates that favor the viability of probiotics in the process and storage. This research assessed the use of the liquid fraction obtained from the enzymatic hydrolysis of kiwicha grain including the microbiological, chemical and sensory characteristics of probiotic drinks of tarwi juice during fermentation and storage using: Lactobacillus paracasei , B. bacterium longum and a culture of both microorganisms. The viability of probiotics in drinks improved with the increase of hydrolyzed kiwicha in the composition of the drink during fermentation and post fermentation, and showed good tolerance to pH. The viability of the Bifid bacterium longum was reduced with the decrease in the pH, but improved in the co-culture with lactobacillus paracasei . The sensory characteristics of the obtained drinks were favorable.

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Main Authors: AGUILAR,Edilberto Flores, RIVERA,Emille del Pilar Flores
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2019
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300592
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spelling oai:scielo:S0101-206120190003005922019-09-20Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysisAGUILAR,Edilberto FloresRIVERA,Emille del Pilar Flores Lactobacillus paracasei Bifid bacterium longum hydrolyzed kiwicha tarwi probiotic drinks Abstract Non-diary probiotic drinks are of interest to the consumers who suffer from lactose intolerance and allergenicity when consuming milk and its derivatives. Its production requires substrates that favor the viability of probiotics in the process and storage. This research assessed the use of the liquid fraction obtained from the enzymatic hydrolysis of kiwicha grain including the microbiological, chemical and sensory characteristics of probiotic drinks of tarwi juice during fermentation and storage using: Lactobacillus paracasei , B. bacterium longum and a culture of both microorganisms. The viability of probiotics in drinks improved with the increase of hydrolyzed kiwicha in the composition of the drink during fermentation and post fermentation, and showed good tolerance to pH. The viability of the Bifid bacterium longum was reduced with the decrease in the pH, but improved in the co-culture with lactobacillus paracasei . The sensory characteristics of the obtained drinks were favorable.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.39 n.3 20192019-09-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300592en10.1590/fst.33617
institution SCIELO
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country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
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region America del Sur
libraryname SciELO
language English
format Digital
author AGUILAR,Edilberto Flores
RIVERA,Emille del Pilar Flores
spellingShingle AGUILAR,Edilberto Flores
RIVERA,Emille del Pilar Flores
Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis
author_facet AGUILAR,Edilberto Flores
RIVERA,Emille del Pilar Flores
author_sort AGUILAR,Edilberto Flores
title Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis
title_short Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis
title_full Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis
title_fullStr Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis
title_full_unstemmed Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis
title_sort assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis
description Abstract Non-diary probiotic drinks are of interest to the consumers who suffer from lactose intolerance and allergenicity when consuming milk and its derivatives. Its production requires substrates that favor the viability of probiotics in the process and storage. This research assessed the use of the liquid fraction obtained from the enzymatic hydrolysis of kiwicha grain including the microbiological, chemical and sensory characteristics of probiotic drinks of tarwi juice during fermentation and storage using: Lactobacillus paracasei , B. bacterium longum and a culture of both microorganisms. The viability of probiotics in drinks improved with the increase of hydrolyzed kiwicha in the composition of the drink during fermentation and post fermentation, and showed good tolerance to pH. The viability of the Bifid bacterium longum was reduced with the decrease in the pH, but improved in the co-culture with lactobacillus paracasei . The sensory characteristics of the obtained drinks were favorable.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2019
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300592
work_keys_str_mv AT aguilaredilbertoflores assessmentoftheuseofthehydrolyzedliquidfractionofthekiwichagraininthefermentationprocessofprobioticdrinksfromtarwijuicemicrobiologicalchemicalandsensorialanalysis
AT riveraemilledelpilarflores assessmentoftheuseofthehydrolyzedliquidfractionofthekiwichagraininthefermentationprocessofprobioticdrinksfromtarwijuicemicrobiologicalchemicalandsensorialanalysis
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