FERMENTED DRINK BASED WITH LACTOSUERO AND SOY INOCULATED WITH MUCÍLAGO DE NATIONAL COCOA

Abstract

The present investigation is oriented to the development of a fermented beverage based on whey and soybean inoculated with 5%, 10% and 15% national cocoa mucilage thus improving its organoleptic characteristics and giving appropriate use to these by-products, a Design was applied Completely random with four treatments and four repetitions. To compare the treatment means in terms of physical-chemical analyzes (pH, acidity Brix, humidity, ash, total solids), the Tukey Test (p ≤ 0.05) was used, thus demonstrating the significant difference that existed in these parameters. For the organoleptic analysis (smell, color, taste, taste and texture), the Kruskal Wallis Test was used, where the treatment that stood out the most was T3, for the preference test the one that obtained the greatest acceptance by the panelists was T3 (67%) with 15% cocoa mucilage considering it the best treatment, followed by T2 (17%) with 10% cocoa mucilage and the lowest T0 value (6%) without adding mucilage. The microbiological viability that presented better evaluations was the T3 with a 4x107 and the lowest value the T0 at day 20 of storage. The useful life of the best T3 treatment was carried out by means of the half-life equation, resulting in 17 days of durability under refrigeration conditions.

Keywords: fermented beverage, cocoa mucilage, soy, whey, lactic acid bacteria (BAL), inoculation.

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