ESTUDIO ESTADÍSTICO SOBRE LA VIABILIDAD DEL LACTOBACILLUS CASEI MICROENCAPSULADO CON JUGO DE YACÓN MEDIANTE SECADO POR ASPERSIÓN PARA SU USO COMO ALIMENTO PROBIÓTICO

Probiotic foods are those that contain incorporated bacteria that have beneficial effects on the intestinal flora. The present article consists of the experimental study to create a probiotic food that contains the bacteria lactobacillus casei microencapsulated in yacon juice. Yacon is an Andean tuber with nutritional properties advantageous for human health. In this work, this preparation is subjected to biochemical tests to determine the efficiency of the microencapsulation, the survival percentage after 30 days of storage and after being subjected to simulated gastric juices, and simulated intestinal juices, all of this for several parameters such as temperature, pH of simulated gastric juices and simulated intestinal juices. Because there are different combinations to study, a factorial design of experiments was used and the data obtained were analyzed with the help of the analysis of variance method (ANOVA).