Desarrollo de una bebida a base de harina de caña de maíz (Zea mays) y salvado de arroz (Oryza sativa) con doble fermentación

Abstract

An alternative for fermented milk drinks is presented, where a beverage based on corn cane flour and rice bran flour with double fermentation is developed. In solid fermentation (FMS) the best treatments were determined, depending on the time of growth of the fungus Aspergillus orizae red type, and for fermentation in liquid medium (FML), reconstituted whey was used with a combination of species strains bacterial such as: Lactobacillus casei, Lactobacillus delbrueckii subsp. Bulgaricus. The ingredients used in the development of the beverage had an influence on the organoleptic characteristics evaluated through a sensory analysis, which resulted in the best proportion that was the T4 (50 percent) corn cane flour -50 percent bran flour rice with Aspergillus orizae type red). The analyzes performed at the best treatment were: physicochemical analysis such as pH and acidity, estimating with these parameters the shelf life of the drink, through the method of chemical kinetics (Arrhenius equation). In the microbiological part, a count of E. coli, Listeria monocytogenes and mesophilic aerobes was performed as indicated by the Ecuadorian NTE INEN 2564 standard, these counts were performed at temperatures of 4 and 25 Celsius degrees. In the proximal analysis, it was possible to observe variations in the data obtained in the research with the bibliographies. A fatty acid profile analysis was also performed, which was performed at the best treatment, with 64.24 percent of saturated fatty acids and 33.49 percent of unsaturated fatty acids.