The impact of storage conditions on the stability of sugarcane powder biofortified with kefir grains

Published

2015-07-01

Impacto de las condiciones de almacenamiento sobre la estabilidad del polvo de caña biofortificado con gránulos de kéfir

Keywords:

Saccharum officinarum L., kefir, spray drying, storage (en)
Saccharum officinarum L., kefir, secado por aspersión, almacenamiento (es)

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Authors

Blanca Cecilia Salazar Alzate Universidad Nacional de Colombia
Misael Cortés Rodríguez Universidad Nacional de Colombia
Olga Inés Montoya Campuzano Universidad Nacional de Colombia

Abstract (en)
Abstract (es)

The goal of this research project was to assess the quality of sugarcane powder, during storage, that had been biofortified with kefir grains (SP+KG). The powder was obtained by spray drying (SD) sugarcane concentrate that was previously fermented with kefir grains (KG). Maltodextrin, 20% w/w, was used as a drying additive, and high viability of the microbial consortium (lactobacilli, lactococci and yeast) was always sought in order to obtain a functional food enriched with probiotic microorganisms, which facilitate storage and consumption. The product was packed, both vacuum (V) and non-vacuum (WV), and stored at 10, 20 and 30°C for 180 days. The results showed significant differences (p < 0.05) in the survival rate of lactobacilli and lactococci for the time, temperature and packaging type (PT) factors; however, the yeast showed no significant differences for the PT factor. For the survival of yeast, lactococci and lactobacilli, the best temperature was 10°C and the best packaging type was V. The survival rates reached with these conditions were 62.82% (yeast), 81.22% (lactococci) and 87.82% (lactobacilli). In addition, the levels attained in terms of physical and chemical properties defined the quality specifications of the product. The sugarcane matrix is an effective vehicle of components with physiological activity such as the microorganisms present in kefir. This qualifies the product as a potential functional food.

El objetivo de la presente investigación, fue evaluar durante el almacenamiento, la calidad del polvo de caña biofortificado con gránulos de kefir. El polvo fue obtenido por secado por aspersión del concentrado de caña panelera previa fermentación con gránulos de kefir, utilizando como aditivo de secado maltodextrina al 20% p/p, buscando siempre alta viabilidad del consorcio microbiano (lactobacilos, lactococos y levaduras), y así, obtener un alimento funcional enriquecido con microorganismos probióticos, de fácil almacenamiento y consumo. El producto, se empacó con vacío y sin vacío y se almacenó a tres temperaturas: 10, 20 y 30°C durante 180 días. Los resultados mostraron diferencias significativas (p<0,05) en el porcentaje de supervivencia de los lactobacilos y lactococos con respecto a los factores tiempo, temperatura y tipo de empacado; mientras que, las levaduras solo presentaron diferencias significativas con la temperatura y tiempo. Durante los 180 días de almacenamiento, la mejor temperatura y tipo de empacado fueron 10ºC y sin vacío, siendo la supervivencia de las levaduras, lactococos y lactobacilos de 62,82%, 81,22% y 87,82%, respectivamente; por otro lado, se alcanzaron niveles en las propiedades fisicoquímicas y físicas, que definen sus especificaciones de calidad. La matriz de caña panelera, representa un vehículo efectivo de componentes con activad fisiológica, como son los microorganismos del kefir, identificándolo como un potencial alimento funcional.

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