Efecto prebiótico de bebidas vegetales y su aplicación en la elaboración de un yogur vegano

Abstract

Currently, the intake of milk and its derivatives is one of the most frequently addressed problems. Most people have allergies, lactose intolerance or religious beliefs that prevent them from consuming them. For this reason, plant-based beverages are a welcome alternative to milk. In addition, they have been shown to have more benefits, since they do not contain fat, lactose and have a high fiber content. The purpose of this study is to analyze the prebiotic effect of three vegetable drinks: soy, rice and oat. For this purpose, Lactobacillus Salivarius and Eschericha coli were counted at 48 hours in a LB culture medium stirred at 37 degrees Celsius. A yogurt was made with the vegetable drink that presented the greatest prebiotic effect. This yogurt was characterized by sensory, proximal, and microbiological analysis. The beverage with the best prebiotic effect is oatmeal for its high fiber and carbohydrate content with a score of 0.39. Proximal analysis resulted in a moisture percentage of 74.94; carbohydrate 19.56; fiber 2.69; protein 1.32; fat 0.744 and ash 0.738. Sensory analysis showed 73.7 percent acceptance by tasters. Microbiological analysis showed that the product was made under correct hygienic conditions and Good Manufacturing Practices.