Estudio de la viabilidad del Lactobacillus casei en jugo de naranja (Citrus sinensis) adicionado con vitamina C, Calcio y oligofructosa1
Resumen
Se utilizó la Naranja Valencia para producir un jugo enriquecido con bacterias probióticas (Lactobacilos casei). Se evaluó la concentración óptima de estabilizante realizando un berrido con tres tipos de gomas (Xantan, CMC, y pectina), evaluado mediante un arreglo factorial 33. Posteriormente se adicionó el microorganismo a tres concentraciones diferentes (0,4 -0,5 y 0,6 Mc – Farland) y los compuestos fisiológicamente activos (Calcio y vitamina C) en un 20% del valor diario recomendado según la resolución 333 de 2011 del ministerio de protección social. Los resultados mostraron que se debe adicionar Pectina 0.02 %, CMC 0.015 % y Xantan 0.014 %. El análisis de la concentración de microorganismos durante el tiempo de almacenamiento muestra que la concentración inicial aumentó hasta llegar a 7.21* 109 UFC, y el pH permaneció constante desde el día 15 hasta el 20 en 3.8.
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