Desarrollo de leche entera fermentada de cabra a diferentes concentraciones de Lactobacillus acidophilus en cocultivo con las bacterias del yogur a fin de obtener un producto con buena aceptación, viabilidad y vida útil
No hay miniatura disponible
Fecha
2016-09
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad de Guayaquil, Facultad de Ingeniería Química
Resumen
En el Instituto de Investigación y Tecnología de la Facultad de Ingeniería Química de la Universidad de Guayaquil se ejecutó el proyecto de titulación en donde se elaboró una leche entera fermentada de cabra probiótica con diferentes concentraciones de cocultivo, para desarrollar una mejor funcionalidad probiótica y poder ver los altos beneficios de la leche de cabra. De la misma manera se realizó estudios bibliográficos y experimentales para poder emplear una fermentación láctica, las curvas correspondientes se construyeron evaluando pH y acidez titulable con su ruta de proceso y procedimiento en diferentes relaciones entre Lactobacillus acidophilus, Streptococcus thermophilus y lactobacillus bulgaricus. Al utilizar el inoculo en este caso el L. acidophilus; este permitió a que la fermentación produzca modificaciones sensoriales y nutricionales que caracterizan al producto final. Para conocer tal calidad se realizó varias pruebas como determinación de la viabilidad, competencia y aceptabilidad, el mismo que obtuvo una prueba de aceptación de leche acidófila fermentada y sobre todo un alimento funcional activo después del paso por la barrera gástrica durante la digestión.
The following graduation research project took place at the Instituto de Investigación y Tecnología of the Chemical Engineering Faculty of the University of Guayaquil where fermented whole milk from probiotic goat with different concentrations of co-culture was conducted, this Project was intended to develop a better probiotic functionality and to be able to see the great benefits of goat milk. Similarly, bibliographic and experimental studies were performed in order to use a lactic fermentation, the corresponding curves were constructed evaluating pH and titratable acidity with the process route and procedure in different relationships between Lactobacillus Acidophilus, Lactobacillus Bulgaricus and Streptococcus Thermophilus. By using the inoculum, in this case the L. acidophilus, this allowed fermentation to produce sensory and nutritional changes that characterize the final product. Several tests to know the quality such as determining the feasibility and acceptability were performed, there was an acceptance test for the fermented acidophilus milk and the result was an active functional food after going through the gastric barrier during digestion.
The following graduation research project took place at the Instituto de Investigación y Tecnología of the Chemical Engineering Faculty of the University of Guayaquil where fermented whole milk from probiotic goat with different concentrations of co-culture was conducted, this Project was intended to develop a better probiotic functionality and to be able to see the great benefits of goat milk. Similarly, bibliographic and experimental studies were performed in order to use a lactic fermentation, the corresponding curves were constructed evaluating pH and titratable acidity with the process route and procedure in different relationships between Lactobacillus Acidophilus, Lactobacillus Bulgaricus and Streptococcus Thermophilus. By using the inoculum, in this case the L. acidophilus, this allowed fermentation to produce sensory and nutritional changes that characterize the final product. Several tests to know the quality such as determining the feasibility and acceptability were performed, there was an acceptance test for the fermented acidophilus milk and the result was an active functional food after going through the gastric barrier during digestion.
Descripción
Pdf
Palabras clave
Alimento funcional, Lactobacillus acidophilus, Leche fermentada de cabra, Productos probióticos