Desarrollo de una mezcla para bebida instantánea en base a harina pre-cocida de achira (Canna indica) enriquecida con probióticos (Lactobacillus plantarum, Lactobacillus rhamnosus y Lactobacillus casei)

Abstract

Starch and flour are obtained from achira tubers, as starch is easily digested, and flour is used in the partial replacement of wheat to make bread and cookies. Probiotics are live microorganisms that are administered to a host in adequate amounts to generate health benefits in relation to the intestinal flora. For this reason, a natural drink based on achira flour enriched with probiotics has been created, which at the same time provides health benefits as it is a functional product. Microorganism count and sensory analysis were performed for the 4 formulations studied, whose final results indicated that the formulation containing 6.49 percent of achira flour, 12 percent of probiotics, 0.01 percent of xanthan gum and 1, 5 percent sugar was the most accepted, with an ash value of 0.218 percent, protein 0.267 percent, moisture 90.8 percent, pH 5.47, acidity 0.066 percent citric acid, viscosity 1419 milliPascals per second, and 5.9 Brix degree. The content of viable microorganisms in the final product was 2 per 10 raised to the colony-forming unit per milliliter, so it can be said that the product can be considered a probiotic food because it meets the parameters established in the OMS regulations, in addition to being a functional product.