El objetivo del presente trabajo fue “Determinar los parámetros para la elaboración de bebida probiótica de tarwi (Lupinus mutabilis Sweet) empleando Saccharomyces boulardii. La bebida de tarwi, elaborado a partir de la obtención del extracto acuoso de tarwi obtenida en relación de 1:2 (tarwi-agua), seguidamente se preparó los sustratos para evaluar el crecimiento cinético de saccharomyces boulardii de acuerdo al diseño factorial 22, cuyas variables en estudio fueron el % de sacarosa (6-12 °Brix) y el % de inoculo (2- 4ml), a temperatura de 37°C y fermentados por un tiempo de 24 horas. Analizándose los siguientes parámetros “recuento de levaduras (ufc/ml), °Brix, pH, acidez, densidad, viscosidad”. Respectivamente se procedió a elaborar la bebida de tarwi el cual se evaluaron sensorialmente de acuerdo a la escala hedónica de 9 puntos donde la mejor combinación es A2 ...

The present study, had the purpose of developing a fermented non-dairy probiotic drink based on tarwi, for this purpose the legume was unmarked, and then obtained Tarwi Vegetable Extract (EVQ) by blending it, then proceeded to make mixtures with sucrose (6 and 12%) and inoculum of Saccharomyces boulardii (2 and 4%) thus obtaining a total of 4 treatments (A1 - A4), the inoculation was performed at 37 ° C with constant agitation at 20 RPM for a period of 24 hours; where at three-hour intervals readings of the biomass increase were made with a microscope and a neubauer chamber expressed in (cfu / ml) at intervals of 3 hours, curves and kinetic parameters of microbial growth were constructed with the mathematical model of Gompertz, a monitoring of ° Brix, density, pH, and% of acidity was carried out, a linear regression analysis was applied; finally the adjustment of the mathematical model...

The present study, had the purpose of developing a fermented non-dairy probiotic drink based on tarwi, for this purpose the legume was unmarked, and then obtained Tarwi Vegetable Extract (EVQ) by blending it, then proceeded to make mixtures with sucrose (6 and 12%) and inoculum of Saccharomyces boulardii (2 and 4%) thus obtaining a total of 4 treatments (A1 - A4), the inoculation was performed at 37 ° C with constant agitation at 20 RPM for a period of 24 hours; where at three-hour intervals readings of the biomass increase were made with a microscope and a neubauer chamber expressed in (cfu / ml) at intervals of 3 hours, curves and kinetic parameters of microbial growth were constructed with the mathematical model of Gompertz, a monitoring of ° Brix, density, pH, and% of acidity was carried out, a linear regression analysis was applied; finally the adjustment of the mathematical model...