ASSESSMENT OF A FUNCTIONAL BLACKBERRY NECTAR SUPPLEMENTED WITH INULIN AND LACTOBACILLUS CASEI
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Abstract
Functional foods offer health benefits when they form part of a balanced diet. Among them,
products that contain probiotics must ensure the viability of microorganisms throughout their
shelf life. In this study, a functional Andean blackberry (Rubus glaucus) nectar was prepared
by adding inulin as a prebiotic and Lactobacillus casei as a probiotic. The goal was to elaborate
a beverage that meets the probiotic viability and nutritional requirements for consumers. The
effects of adding inulin at concentrations of 0, 2%, 4%, and 6%, as well as the pH conditions and
glucose concentrations of the fruit over the growth of the probiotic Lactobacillus casei were
investigated. Additionally, sensory tests were conducted to assess the acidity and acceptance of
the product. The study took place for 28 days under refrigerated storage conditions. The results
showed a logarithmic reduction in probiotic growth with all treatments. However, the treatment
with 4% of inulin and pH of 3.07 assured the greater growth of Lactobacillus casei, keeping it
viable in the lapse of 14 days. Finally, a significant consumption of the fruit’s own glucose was
observed, metabolized by L. casei, which provided a more acidic taste in the nectar, change that
was determined by the sensory perception of the judges.
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