Efecto de la adición de inulina sobre las características fisicoquímicas, microbiológicas y sensoriales del queso de kéfir petit-suisse con sabor a guayaba
DOI:
https://doi.org/10.33448/rsd-v10i8.17139Palabras clave:
Aceptación; Postre lácteo; Leche fermentada; Fructanos; Psidium guajava L.Resumen
El objetivo de este estudio fue preparar queso kéfir petit-suisse sabor guayaba con inulina y evaluar las características fisicoquímicas, microbiológicas y sensoriales del producto en almacenamiento refrigerado. Se llevaron a cabo ensayos preliminares para ajustar los ingredientes seleccionando dos formulaciones para agregar inulina a concentraciones de 3% y 6% y comparar con el control (sin inulina). Se realizaron análisis fisicoquímicos (acidez, pH, actividad del agua, vitamina C, licopeno, fructanos, cenizas, proteínas, grasa, humedad, carbohidratos, calorías, color y viscosidad) microbiológicos (coliformes totales y termotolerantes, Salmonella spp., bacterias del ácido láctico, bacterias del ácido acético y levaduras) a 1, 14 y 28 días de almacenamiento a 4 ºC, y sensoriales en los tiempos inicial y final. Los resultados se sometieron a ANOVA y prueba de Tukey (p<0.05). La adición de inulina cambió significativamente las características fisicoquímicas a excepción de la humedad, la actividad del agua, las cenizas, las proteínas y los carbohidratos. Las muestras tuvieron buenas condiciones higiénico-sanitarias, lo que se confirmó por la ausencia de coliformes totales y termotolerantes y se observó una reducción en el número de bacterias del ácido láctico, bacterias del ácido acético y levaduras al final del almacenamiento. Los atributos sensoriales como el sabor, la impresión general y la intención de compra también se vieron influenciados por la concentración de inulina, pero la apariencia, el aroma y la textura no. Todas las muestras presentaron un índice de aceptabilidad superior al 70% para la mayoría de los atributos sensoriales en el tiempo de almacenamiento final. El queso kéfir petit-suisse sabor guayaba con inulina es altamente aceptado en una producción a gran escala, siendo un alimento nutritivo con buena calidad microbiológica y sensorial hasta por 28 días de almacenamiento
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