Adición de probiótico (Lactobacillus salivarius spp. salivarius) en manzana var. Granny Smith (Malus domestica X M. sylvestris) por técnica de impregnación al vacío y secado …

Abstract:

The aim of this research was determined the influence of the vacuum impregnation technique for the addition of probiotic (Lactobacillus salivarius salivarius), in apple var. Granny Smith (Malus domestica X M. sylvestris), and the preservation of the microorganisms with convection drying (SAC). The apples were cut slices (6x60 mm) and used in tangerine juice as impregnation liquid; The system replaces the occluded air in the applespores for impregnation liquid enriched with probiotic and then dried with hot air by convection. Analytical determinations were measured for inoculating tangerine juice (pH, Brix and density) the pH and density values were increased by microbial activity of the probiotic. Vacuum Impregnation (IV) is a technique for incorporating components into a product (hydrodynamic mechanism). The difference of the mass in the apples were 10.5% with values of porosity (Ԑ= 0.203±0.008) by effect of …

Año de publicación:

2020

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Fuente:

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