Browsing by Author "Quispe Saca, Jhonatan Paul"

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    Estudio comparativo del efecto del tiempo y medio de maceración rico en probióticos sobre las propiedades fisicoquímicas, microbiológicas y sensoriales de tres matrices vegetales liofilizadas a base de camote (Ipomoea batatas (L.) Lam.), papa nativa (Solanum tuberosum L.) y zanahoria blanca (Arracacia xanthorrhiza Bancroft)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Quispe Saca, Jhonatan Paul; Moreno Miranda, Carlos Santiago
    The growing demand for healthy foods has driven interest in technologies that improve the quality and functionality of plant products. This study evaluated the influence of maceration prior to freeze-drying of sweet potato, native potato, and white carrot in water kefir or kombucha for 48, 96, and 144 hours. The methodology included physicochemical and microbiological analyses, determination of lactic acid bacteria viability, and sensory evaluation of the vegetables' acceptance. The results showed that maceration time and medium influenced the decrease in pH, reduction of enzymatic browning, and favorable modifications in texture. Sensory-wise, the treatments macerated in water kefir showed greater acceptability. The 144-hour treatments stood out in sweet potato and native potato, while the 48-hour treatments were the most successful in white carrot. The best treatments exhibited low moisture content and water activity, conditions that favor their stability and preservation. They also showed a nutritional profile characterized by a predominance of carbohydrates and dietary fiber. Microbiologically, the safety of the products was ensured, and viable counts of lactic acid bacteria were obtained after freeze-drying. It is concluded that maceration prior to freeze-drying improves the stability, safety, and preservation of lactic acid bacteria in the evaluated plant matrices. This study provides evidence for the integration of maceration and freeze-drying as a technological strategy for the potential development of functional plant-based foods.