Desarrollo de una bebida a base de harina de cáscara de cacao (Theobroma cacao L.) y salvado de arroz (Oryza sativa) con doble fermentación

Abstract

The objective of this study was the elaboration of a fermented beverage based on cocoa husk flour and rice bran flour with fermentation in FMS solid medium, in which the best proportion and characteristics of the substrate was determined followed by fermentation in Liquid medium (FML), lyophilized whey was used with a combination of bacterial species such as: Lactobacillus casei, Lactobacillus delbrueckii subsp. Bulgaricus The proportions for each of the treatments had an influence on the sensory analysis, which with 34.9 percent acceptability, the best treatment was treatment 1 (T1), with a proportion of 50 percent cocoa shell flour and 50 percent flour of rice bran with microorganism Aspergillus orizae red. The analytical determinations were: physical chemical parameters such as pH and acidity, with respect to the microbiological part, a count of mesophilic aerobes, total coliforms, E.coli and Listeria monocytogenes was performed as indicated by NTE INEN 2564, at room temperature and temperature of refrigeration for 11 days of storage. With respect to the shelf life, it was based on pH, obtaining 16 days at room temperature and 32 days in refrigeration, with respect to acidity, the shelf life was 8 days at room temperature and 15 days in refrigeration, by means of Proximal analysis, the fermented beverage obtained 90.2 percent moisture, 0.873 percent protein, 0.629 percent ash, 1.13 percent lipids, 1.79 percent total fiber, and 5.38 percent carbohydrates.