Vegetable snacks added with probiotic microorganisms

Introduction.The incorporation of probiotics into vegetablebased matrices demonstrated promising potential for developing functional snacks with significant health benefits.Materials and methods.A 3x3x4 factorial experimental design was used, which results in 36 experimental combinations (3 microorganisms x 3 plant matrices x 4 process steps).Three replicates were carried out for each experimental combination, generating 108 observations.Results and discussion.The incorporation of probiotics in plant matrices showed promising potential for developing functional snacks with significant health benefits.The factorial design revealed that the plant matrix (carrot, sweet potato and chayote) and processing stage significantly influenced probiotic viability, with carrot showing the highest colony forming unit (CFU) levels and better sensory acceptability.While lactic acid bacteria Lactobacillus acidophilus, L. bulgaricus and yeasts Saccharomyces cerevisiae exhibited viability throughout processing, matrix properties and dehydration-storage stages influenced CFU counts.For example, in carrot, average L. acidophilus counts of 8.0 x 10 CFU/100 g were observed after dehydration, while in sweet potato counts were 5.5 x 10 CFU/100 g at the same stage.During storage, the viability of S. cerevisiae in carrot remained relatively high, with an average of 7.5 x 10 CFU/100 g at the end of the period evaluated, demonstrating good stability.Texture was the most influential attribute in the sensory analysis, with significant differences between samples.The results demonstrate the technical and scientific potential of developing functional vegetable snacks through the successful incorporation of viable probiotic microorganisms without compromising consumer sensory acceptability.The carrot matrix was found to be particularly effective in maintaining probiotic viability, especially in combination with S. cerevisiae during storage, reaching average levels of 8.33 x 10 CFU/100 g.Although dehydration and storage generated a reduction in viability and affected texture, the results support the viability of these products as an innovative alternative within the functional food sector.Conclusions.This study establishes a sound scientific basis for the production of innovative functional snacks that combine significant microbiological viability with favourable consumer sensory acceptability and promotes the use of agro-industrial raw materials, contributing to a healthier and more sustainable diet.