Efectos de la inclusión de Bacillus Coagulans en las propiedades fisicoquímicas y sensoriales de snacks expandidos de quinoa

Karen Sofia  Muñoz Pabon; José Luis  Hoyos Concha; José Fernando  Solanilla Duque

doi:10.22490/25394088.6504

Vol. 16 No. 4 (2022): Edición especial Expotech

Published 2022-10-20

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Article

Effects of including Bacillus Coagulans on the physicochemical and sensory properties of expanded snacks from Quinoa

DOI: https://doi.org/10.22490/25394088.6504

Karen Sofia Muñoz Pabon Universidad Nacional Abierta y a Distancia

José Luis Hoyos Concha Universidad del Cauca

José Fernando Solanilla Duque Universidad del Cauca

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Abstract
References

The consumption of functional foods has grown rapidly, especially those with added probiotic bacteria, which are generally found in dairy matrices where their growth is favored; therefore, the application of probiotics in other types of matrices presents challenges related to growth, survival, viability, stability and changes in sensory characteristics during processing and storage. Therefore, the present study aimed to develop a new probiotic snack made from quinoa and added with 0.3% spore-forming lactic acid bacteria. The probiotic was added by spraying, after the extrusion process, together with salt and oil, at 70°C under dry conditions. Once the probiotics were incorporated, bacterial viability, resistance to simulated gastric juice, physicochemical and sensory tests were evaluated during 120 days of storage at room temperature and compared with a control snack without probiotic. Viability assessment was maintained above 10⁶ CFU/g snack. Intestinal tract simulation resistance test showed 70% viability. The physicochemical and sensory properties evaluated had no significant changes during storage time compared to the control. Our results showed that the new snack with probiotic is stable during storage at room temperature and low humidity conditions.

keywords: Spore-forming bacteria, gastrointestinal tract, stability, Probiotic non-dairy snack

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How to Cite

Muñoz Pabon , K. S. ., Hoyos Concha, J. L. ., & Solanilla Duque, J. F. . (2022). Effects of including Bacillus Coagulans on the physicochemical and sensory properties of expanded snacks from Quinoa. Publicaciones E Investigación, 16(4). https://doi.org/10.22490/25394088.6504

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