Abstract

OBANDO-MEJIA, Francisco Fernei; MEJIA-DORIA, Clara María  and  DUQUE-CIFUENTES, Alba Lucia. Fortification of the Sechium edule (Jacq.) Sw. chayote biological matrix with Lactobacillus casei and flavored with Passiflora edulis L. passion fruit. Dyna rev.fac.nac.minas [online]. 2020, vol.87, n.212, pp.236-243. ISSN 0012-7353.  https://doi.org/10.15446/dyna.v87n212.72819.

Probiotics are lactic acid bacteria that improve microbial balance. The objective of this research was to fortify the chayote matrix with Lactobacillus casei and flavor it with passion fruit. Porosity was determined and vacuum impregnation was applied to chayote geometries with passion fruit formulations; the chayote samples were characterized physicochemically. Fortification was performed with Lactobacillus casei with 109 CFU/mL and the viability of the microorganisms was evaluated. The results showed similar porosity values in parallelepipeds and sheets (0.995 ±0.003 and 0.991 ±0.005, respectively); while ºBrix (9.9 ±0.12 and 10.2 ±0.12) and pH (6.03 ±0.01 and 6.06 ±0.01) were higher in sheets; titratable acidity (0.301 ± 0.012 and 0.258 ± 0.012) was higher in parallelepipeds, showing greater viability after 20 days of storage with values above 106 CFU/g and greater sensory acceptance. The 75:25 pulp:water formulation and the parallelepiped geometry had the most suitable conditions to incorporate the probiotic.

Keywords : geometry; vacuum impregnation; formulation; viability; sensory.

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