Nutrición y Dietética

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PROBIÓTICOS Y ANTIOXIDANTES EN BEBIDAS DESTINADAS A LA SALUD INTESTINAL DEL PACIENTE CELÍACO
(2025-10-06) Bassante Gordón Pamela Alexandra; Arteaga Almeida Cristina Alexandra; Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y Dietética
Celiac disease is an autoimmune disorder that requires a strict gluten-free diet, limiting food options for affected individuals. This study developed a functional beverage based on kefir and antioxidant-rich Andean fruits as a healthy alternative for celiac patients. Two formulations were prepared through double fermentation: M1 (with mortiño pulp) and M2 (with freeze-dried berries). Both were evaluated sensorially against a commercial kefir (M3) by 32 untrained participants, with M2 receiving the highest acceptance. Physicochemical and bromatological analysis of M2 showed 6.00 °Brix, pH 3.22, 0.94 °GL alcohol, and low caloric value (22.93 kcal/100g), with carbohydrates as the main macronutrient. Microbiological evaluation confirmed safety, although probiotic counts (5.0 × 10³ CFU/mL) were below the functional threshold, likely due to limited fermentation time. In conclusion, kefir with Andean fruits shows promise as a functional and innovative option suitable for celiac individuals, with potential for future optimization.