Efecto de la incorporación de pulpas vegetales, zapallo (Cucurbita moschata), remolacha (Beta vulgaris) y camote (Ipomoea batatas) sobre las propiedades tecnofuncionales y el perfil probiótico de un kéfir de leche

Abstract

Milk kefir is a fermented beverage with recognized probiotic properties. Its functionality can be enhanced by incorporating plant-based ingredients rich in fiber, antioxidants, and bioactive compounds. The use of pumpkin (Cucurbita moschata), beet (Beta vulgaris), and sweet potato (Ipomoea batatas) pulps is a promising strategy for developing fermented dairy products with added nutritional and functional value. Treatments were formulated with 5, 10, and 15 percent of each plant pulp, along with a control without added pulp. Soluble solids, pH, titratable acidity, and viscosity were monitored during fermentation. Once fermentation was complete, syneresis, water-holding capacity, and sensory acceptability were determined by assessing aroma, color, flavor, texture, and overall acceptability. The pulps modified the fermentation kinetics, decreasing soluble solids and pH, and increasing acidity, thus demonstrating the metabolic activity of the kefir microorganisms. The treatment with 5 percent pumpkin stood out for its greater physical stability, lower syneresis, and superior water retention capacity. Sensory-wise, the kefir with 15 percent pumpkin achieved the highest overall acceptance. The selected formulation presented 3.06 percent protein, 2.59 percent fat, and 3.05 percent dietary fiber, high viability of lactic acid bacteria during storage, and compliance with microbiological criteria, making it a viable option from a sensory, nutritional, and microbiological perspective.