STATISTICAL STUDY ON THE VIABILITY OF THE LACTOBACILLUS CASEI MICROENCAPSULATED WITH YACON JUICE BY DRYING SPRAYING FOR USE AS FOOD PROBIOTIC

Authors

  • Edson Hilmer Julca-Marcelo National University of Central Peru, Huancayo, Peru
  • Manuel Michael Beraún-Espíritu Continental University, Huancayo, Peru
  • Ketty Marilú Moscoso-Paucarchuco National Autonomous University of Tarma, Tarma, Peru
  • Shalin Carhuallanqui-Avila National University of Central Peru, Huancayo, Peru.
  • Crhistian Omar Larrea-Cerna National Autonomous University of Tayacaja Daniel Hernández Morillo, Huancavelica, Peru
  • Jesús César Sandoval-Trigos Peruvian University Los Andes, Huancayo, Peru
  • Wilfredo Fredy Paco Huamaní National University of Huancavelica, Huancavelica, Peru

Keywords:

Probiotic food, lactobacillus casei, yacon, Kolmogorov-Smirnov normality test, analysis of variance, factorial experiment design

Abstract

Probiotic foods are those that contain incorporated bacteria that have beneficial effects on the intestinal flora. The present article consists of the experimental study to create a probiotic food that contains the bacteria lactobacillus casei microencapsulated in yacon juice. Yacon is an Andean tuber with nutritional properties advantageous for human health. In this work, this preparation is subjected to biochemical tests to determine the efficiency of the microencapsulation, the survival percentage after 30 days of storage and after being subjected to simulated gastric juices, and simulated intestinal juices, all of this for several parameters such as temperature, pH of simulated gastric juices and simulated intestinal juices. Because there are different combinations to study, a factorial design of experiments was used and the data obtained were analyzed with the help of the analysis of variance method (ANOVA).

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Published

2024-06-11

How to Cite

Julca-Marcelo, E. H., Beraún-Espíritu, M. M., Moscoso-Paucarchuco, K. M., Carhuallanqui-Avila, S., Larrea-Cerna, C. O., Sandoval-Trigos, J. C., & Paco Huamaní, W. F. (2024). STATISTICAL STUDY ON THE VIABILITY OF THE LACTOBACILLUS CASEI MICROENCAPSULATED WITH YACON JUICE BY DRYING SPRAYING FOR USE AS FOOD PROBIOTIC. Investigación Operacional, 45(3). Retrieved from https://revistas.uh.cu/invoperacional/article/view/9525

Issue

Vol. 45 No. 3 (2024): Volume 45, Number 3,2024

Section

Articles

License

Copyright (c) 2024 Investigación Operacional

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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