The impact of storage conditions on the stability of sugarcane powder biofortified with kefir grains
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Universidad Nacional de Colombia
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The goal of this research project was to assess thequality of sugarcane powder, during storage, that had beenbiofortified with kefir grains (SP+KG). The powder was obtainedby spray drying (SD) sugarcane concentrate that was previouslyfermented with kefir grains (KG). Maltodextrin, 20% w/w, was usedas a drying additive, and high viability of the microbial consortium(lactobacilli, lactococci and yeast) was always sought in order toobtain 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 and30°C for 180 days. The results showed significant differences (p< 0.05) in the survival rate of lactobacilli and lactococci for thetime, temperature and packaging type (PT) factors; however, theyeast showed no significant differences for the PT factor. For thesurvival of yeast, lactococci and lactobacilli, the best temperaturewas 10°C and the best packaging type was V. The survival ratesreached with these conditions were 62.82% (yeast), 81.22%(lactococci) and 87.82% (lactobacilli). In addition, the levelsattained in terms of physical and chemical properties defined thequality specifications of the product. The sugarcane matrix is aneffective vehicle of components with physiological activity such asthe microorganisms present in kefir. This qualifies the product as apotential functional food.
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