Fundamentals and biotechnological processes applied in the production of probiotic yogurt enriched with inulin as a source of fiber
DOI:
https://doi.org/10.47606/ACVEN/PH0409Keywords:
biotechnology, yogurt, probiotics, inulin, dietary fiberAbstract
Biotechnology integrates scientific and engineering principles to employ biological agents in the production of goods and services. This study aims to describe the process of producing probiotic yogurt supplemented with inulin as a source of dietary fiber. Probiotics, defined as live microorganisms that provide health benefits when consumed in adequate amounts, improve digestion, strengthen the immune system, and contribute to intestinal balance. Inulin, a recognized prebiotic, promotes the growth of beneficial bacteria and enhances food functionality. The methodology describes the cultivation of probiotic bacteria, incorporation of inulin, controlled fermentation, cooling, and packaging. The results show that yogurt enriched with inulin presents a higher fiber content, improved microbial viability, and superior functional properties, making it a food with potential to improve intestinal health and reduce the risk of chronic diseases. The study highlights the relevance of biotechnology in the development of functional dairy products and the need for further evaluation of fermentation and nutritional quality parameters.
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Copyright (c) 2025 Luis Carlos Cuello-Díaz, Efraín Alberto Egurrola-Daza, Natividad María Escobar-Rodríguez, Milagros Yinez Oñate-Maury, Marta Laura González-Ävila
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