Uso del tamarindo (Tamarindus indica L.) para el desarrollo de snacks adicionando Lactobacillus salivarius como potencial probiótico

Abstract

This study aimed to evaluate the characteristics and functionalities of tamarind when transformed into a snack, as well as the survival of the added probiotic in relation to the properties of the fruit and the thermal processes it underwent. To this end, three formulations with different percentages of ingredients were prepared and evaluated in terms of their sensory, physicochemical, and microbiological characteristics. The snack takes advantage of the properties of both the fruit and probiotic in a functional food that has several properties related to gastrointestinal health and even combat symptoms, such as fever. This is a health-promoting, innovative, stable, and appealing food for consumers. The dehydration method was used to obtain this snack, resulting in well-known fruit leather. Dehydration must be controlled in terms of time and temperature, as these factors directly influence the viability of probiotics, texture, and final moisture content. To select the best formulation, a sensory analysis was performed to characterize attributes such as color, flavor, texture, and acceptance of the products. The preferred formulation was evaluated using physicochemical analysis, following the safety rules set forth by the INEN standards related to fruit products with added value. Finally, microbiological analysis was performed to evaluate the absence of Escherichia coli, Salmonella, molds, and yeasts. The results showed that the final product was within the values that recognize the product and process as having good safety and stability.