Efecto de la concentración de almidón de papa, yuca y camote en la vida útil y textura del yogurt entero
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Date
2025
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Universidad Nacional de Trujillo
Abstract
Este trabajo de investigación tuvo como objetivo evaluar el efecto de almidón de papa, yuca y camote en la vida útil y textura del yogurt entero. Para la elaboración del yogurt entero se usó diferentes concentraciones de almidón (con un total de 3%) de papa, yuca y camote a partir del diseño de mezclas con adición individual de los almidones como la combinación entre ellos. En la primera etapa del proyecto se trabajó a partir del diseño de mezclas (10 tratamientos y el control T0) se definió al tratamiento que presentaría las mejores características fisicoquímicas (pH, acidez y sinéresis) y reológicas (firmeza, adhesividad y cohesión), quedando así la nueva formulación: 0.225% almidón de papa, 0.225% de yuca y 2.550% de camote. A la formulación obtenida se le evaluó la vida útil, mediante modelado de Arrhenius, utilizando para ello temperatura de 5°C, 15°C y 25°C, con periodos de 30, 20 y 10 días respectivamente. Los indicadores de vida útil utilizados fueron la variación de pH y textura (fuerza, adhesividad y cohesión). De lo realizado y analizado se determinó que la vida útil del yogur entero con almidón a 25°C es de 2 días, para 15°C es de 7 días y para 5°C es de 27 días, mejorando significativamente su periodo de vida útil a 5°C respecto al yogur sin almidón. Se podría mejorar el desempeño del yogur elegido, utilizando otros componentes que aporten a la textura y vida útil, atrapando agua libre, como por ejemplo goma de tara, colapiz.
ABSTRACT This research work aimed to evaluate the effect of potato, yucca and sweet potato starch on the shelf life and texture of whole yogurt. For the preparation of the whole yogurt different starch concentrations (with a total of 3%) of potato, yucca and sweet potato were used from the design of mixtures with individual addition of starches as the combination between them. In the first stage of the project, working from the design of mixtures (10 treatments and T0 control) was defined to the treatment that would present the best physicochemical characteristics (pH, acidity and syrenesis) and rheological (firmness, adhesion and cohesion), thus the new formulation: 0.225% potato starch, 0.225% cassava and 2.550% sweet potato. The shelf life of the formulation was evaluated by Arrhenius modeling, using 5°C, 15°C and 25°C temperatures, with periods of 30, 20 and 10 days respectively. The indicators of shelf life used were the variation in pH and texture (strength, adhesion and cohesion). Based on the results of the analysis, it was determined that the shelf life of whole yoghurt with starch at 25°C is 2 days, for 15°C it is 7 days and for 5°C it is 27 days, significantly improving its shelf life at 5°C compared to non-starch yoghurt. The performance of the chosen yogurt could be improved by using other components that contribute to the texture and shelf life, trapping free water, such as tara gum, collapse.
ABSTRACT This research work aimed to evaluate the effect of potato, yucca and sweet potato starch on the shelf life and texture of whole yogurt. For the preparation of the whole yogurt different starch concentrations (with a total of 3%) of potato, yucca and sweet potato were used from the design of mixtures with individual addition of starches as the combination between them. In the first stage of the project, working from the design of mixtures (10 treatments and T0 control) was defined to the treatment that would present the best physicochemical characteristics (pH, acidity and syrenesis) and rheological (firmness, adhesion and cohesion), thus the new formulation: 0.225% potato starch, 0.225% cassava and 2.550% sweet potato. The shelf life of the formulation was evaluated by Arrhenius modeling, using 5°C, 15°C and 25°C temperatures, with periods of 30, 20 and 10 days respectively. The indicators of shelf life used were the variation in pH and texture (strength, adhesion and cohesion). Based on the results of the analysis, it was determined that the shelf life of whole yoghurt with starch at 25°C is 2 days, for 15°C it is 7 days and for 5°C it is 27 days, significantly improving its shelf life at 5°C compared to non-starch yoghurt. The performance of the chosen yogurt could be improved by using other components that contribute to the texture and shelf life, trapping free water, such as tara gum, collapse.
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Keywords
Diseño de mezcla, Almidón, Vida útil, Características fisicoquímicas y texturales