Efecto de la adición de harina de orujo de manzana (Malus domestica 'Gala') sobre las características fisicoquímicas, sensoriales y comportamiento reológico de yogurt batido
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Date
2024
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Universidad Nacional de Trujillo
Abstract
Se examinó el efecto de incluir harina de orujo de manzana (Malus doméstica “Gala”) respecto a sus propiedades fisicoquímicas, sensoriales y comportamiento reológico del yogurt batido. El estudio se dividió en 2 fases, la primera fase consistió en la obtención de harina del orujo de manzana, a la cual se le realizo un análisis químico proximal, en la posterior fase se fabricó yogurt batido con la incorporación de harina. La leche fermentada se elaboró con la incorporación de harina (0%,1% ,1.5% y 2%) de orujo de manzana asegurando la calidad del mismo, posteriormente se evaluó sus características fisicoquímicas, químicas proximales, reológicas y un análisis sensorial, efectuando un diseño completamente al azar (DCA), donde se dispuso si hay o no diferencia relevante en los tratamientos. Los tratamientos de leche fermentada con incorporación de harina de orujo de manzana fueron sometidos a un análisis sensorial donde participaron 50 panelistas semi entrenados de ambos sexos, en función a una escala hedónica de 1 a 5 puntos, posterior a esto se realizó el test de Friedman para garantizar una buena interpretación estadística. La muestra al 1% fue el mejor tratamiento, obteniendo un calificativo de “BUENO”, así mismo obtuvo un resultado para el pH de 4.47, una acidez 0.908%, densidad 1.078g/ml, humedad 75.38%, proteína 3.88%, grasa 6.13%,fibra 0.96% y ceniza 2.14% y carbohidratos 11.50%, por otro lado, se obtuvo un índice de comportamiento de flujo (n) de valor 0.3494 y para el índice de consistencia (K) se halló un valor 24.479 manifestando de esta forma un comportamiento “no newtoniano”.
ABSTRACT The effect of including apple pomace flour (Malus domestica “Gala”) was examined with respect to its physicochemical and sensory properties and rheological behavior of whipped yogurt. The study was divided into 2 phases, the first phase consisted of obtaining flour from apple pomace, to which a proximal chemical analysis was carried out, in the subsequent phase, whipped yogurt was manufactured with the incorporation of flour. The fermented milk was prepared with the incorporation of flour (0%, 1%, 1.5% and 2%) of apple pomace, ensuring its quality; its physicochemical, proximal chemical, rheological characteristics and a sensory analysis were subsequently evaluated, carrying out a completely randomized design (DCA), where it was determined whether or not there is a relevant difference in the treatments. The fermented milk treatments with the incorporation of apple pomace flour were subjected to a sensory analysis in which 50 semi-trained panelists of both sexes participated, based on a hedonic scale of 1 to 5 points. After this, the Friedman test was performed. to ensure good statistical interpretation. The 1% sample was the best treatment, obtaining a rating of “GOOD”, it also obtained a result for pH of 4.47, acidity 0.908%, density 1.078g/ml, humidity 75.38%, protein 3.88%, fat 6.13 %, fiber 0.96% and ash 2.14% and carbohydrates 11.50%, on the other hand, a flow behavior index (n) of value 0.3494 was obtained and for the consistency index (K) a value of 24.479 was found, manifesting in this way “non-Newtonian” behavior.
ABSTRACT The effect of including apple pomace flour (Malus domestica “Gala”) was examined with respect to its physicochemical and sensory properties and rheological behavior of whipped yogurt. The study was divided into 2 phases, the first phase consisted of obtaining flour from apple pomace, to which a proximal chemical analysis was carried out, in the subsequent phase, whipped yogurt was manufactured with the incorporation of flour. The fermented milk was prepared with the incorporation of flour (0%, 1%, 1.5% and 2%) of apple pomace, ensuring its quality; its physicochemical, proximal chemical, rheological characteristics and a sensory analysis were subsequently evaluated, carrying out a completely randomized design (DCA), where it was determined whether or not there is a relevant difference in the treatments. The fermented milk treatments with the incorporation of apple pomace flour were subjected to a sensory analysis in which 50 semi-trained panelists of both sexes participated, based on a hedonic scale of 1 to 5 points. After this, the Friedman test was performed. to ensure good statistical interpretation. The 1% sample was the best treatment, obtaining a rating of “GOOD”, it also obtained a result for pH of 4.47, acidity 0.908%, density 1.078g/ml, humidity 75.38%, protein 3.88%, fat 6.13 %, fiber 0.96% and ash 2.14% and carbohydrates 11.50%, on the other hand, a flow behavior index (n) of value 0.3494 was obtained and for the consistency index (K) a value of 24.479 was found, manifesting in this way “non-Newtonian” behavior.
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Keywords
Yogurt, Harina de manzana, Orujo de manzana, Reología, Análisis sensorial