Elaboración de bebidas probióticas con fermentos de kéfir de agua (tibicos) y con base en frutos nativos del Ecuador: Guanábana (Annona muricata), Taxo (Passiflora tripartita) y Mora (Rubus fruticosus)

Abstract

This intervention project entitled "Elaboration of probiotic drinks with water kefir ferments and based on native fruits of Ecuador: Soursop (Annona muricata), Taxo (Passiflora tripartita) and Blackberry (Rubus fruticosus)" is focused on analyzing the fermentation of probiotic drinks based on water kefir with Ecuadorian fruits, in order to show the health benefits and their acceptability in people's tastes. Within this study, the level of fermentation with different ranges of brix degrees and its influence on carbonation-fermentation and sensory profiles are analyzed. The development of probiotic drinks is carried out from water kefir or also known as tíbicos, these are granules composed of nodules of complex microbiological systems capable of harboring yeasts and bacteria, with which a culture broth resulting from this fermentation is generated, this mother culture is known as a probiotic drink due to its large number of beneficial microorganisms for health, In addition, pasteurization was studied as a preservation method and its change of gustatory-olfactory profiles after this application and its subsequent carbonation under pressure. The acceptability of these beverages was guided by surveys using descriptive and numerical rating scales, thus seeking to know the sensory profiles according to the type of fruit, amount of sucrose present in fermentation and organoleptic profiles of the beverages. It is also necessary to expose the techniques used for the fermentation and storage of probiotic drinks. Finally, a statistical count of the values provided by the participants of the surveys was carried out, to reach the conclusion of the lack of gastronomic knowledge in fermentation, in addition to ignorance about the benefits that these preparations offer to the body.