Uso de la remolacha (Beta vulgaris) y calabaza (Cucurbita moschata) en la obtención de kéfir de agua

Abstract

Society currently seeks products that offer a balance between quality and functionality, and fermented products are the main products that meet this demand. The aim of this study was to determine the feasibility of using beetroot (Beta vulgaris) and pumpkin (Cucurbita moschata) as substrates and their fermentation potential in the absence of sucrose and at a temperature of 35 Celcius degrees. Five treatments were formulated based on different substrate proportions, which were evaluated every 24 h for three days using physicochemical (acidity, Brix degrees, and pH), microbiological (BAL and yeast), and sensory analyses. The results revealed a significant contrast between probiotic quality and organoleptic acceptance: Treatment 2 (100 percent pumpkin) was microbiologically superior, reaching the highest concentration of lactic acid bacteria and yeasts after 3 d of fermentation, which was attributed to its carbohydrate composition, ideal for microbial growth. However, Treatment 1 (100 percent beet) was the most sensorially accepted by the panel of judges, standing out for its more pleasant taste, acidity, and intense color provided by betalains, surpassing the pumpkin formulations. The study demonstrated that it is technically feasible to obtain water kefir from both vegetables, but a design for experiments is recommended that balances the high organoleptic acceptability of beets with the probiotic count of pumpkin.