Evaluation of stability of lactospore® probiotics in tree tomato pulp (solanum betaceum) common yellow variety, dehydrated by refractance window

Abstract

Tree tomato (Solanum betaceum) is recognized as having significant amounts of antioxidants, minerals, carbohydrates and organic acids. The dehydration of its pulp by refractance window; technology of low cost, low energy consumption and high performance, it has the advantage of preserving organoleptic properties and bioactive compounds to a great extent, it is also possible in this type of drying to add probiotics, such as Bacillus coagulans, to whom important attributes are attributed gastrointestinal benefits, thus giving an added value to the final product, responding to the demands of the healthy food market. There are no studies in the literature about optimal conditions for the tree tomato drying added with Bacillus coagulans MTCC 5856, nor the stability has been determined before and after this process. Tree tomato pulp was characterized physicochemically and bromatologically according to current regulations and AOAC methods. Preliminary tests have been carried out using refractance window, due to which the initial variables of the drying method have been modified. Through a multilevel experimental design, tests were carried out to determine the stability of the probiotic in the pulp by determining the count of its viable spores in GYE agar. Tree tomato suppliers that comply with the regulations according to NTC 4105 of 1997 have been chosen. The exposed dehydration is an option to give an added value to the final product, preserving the nutritional properties of the tree tomato and the probiotic.