Efecto de la adición de harina de mesocarpio de granadilla en yogurt sobre las propiedades fisicoquímicas, reológicas y sensoriales
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Date
2024
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Universidad Nacional de Trujillo
Abstract
La fibra es considerada actualmente como un alimento funcional que puede ser incluida en el yogurt no solo mejorando su viscosidad y textura sino también logrando una mejora del crecimiento de la microbiota intestinal favorable trayendo muchos beneficios en la salud del consumidor. El propósito de este estudio fue examinar el efecto al incorporar harina de mesocarpio de granadilla en diferentes porcentajes (0%, 0.5%, 1% y 1.5%) en relación a las propiedades fisicoquímicas, reológicas y sensoriales del yogurt batido. Este estudio se dividió en dos partes, en la primera se procedió a obtener harina a partir del mesocarpio de granadilla y se le realizó un análisis químico proximal. En la siguiente parte se llevó a cabo la elaboración del yogurt con la incorporación de harina asegurando la calidad del producto y evaluando la influencia de la harina en sus propiedades fisicoquímicas, composición química proximal, reológicas y análisis sensorial aplicando un Diseño completamente al azar (DCA). Mediante el análisis sensorial se encontró que la muestra T_(1 )(yogurt con 0.5% harina mesocarpio de granadilla) presentó las mejores características de calidad en cuanto a su olor, sabor, consistencia y aceptabilidad, con una calificación de BUENO; así mismo obtuvo un valor para el pH de 4.521, acidez 0.913% ac. láctico, densidad 1.072 g/ml, humedad 77.37%, proteína 3.95%, grasa 6.94%, fibra 0.53%, ceniza 2.96% y carbohidratos 8.25%, con respecto al índice de comportamiento de flujo (n) su valor fue 0.3757 y para el índice de consistencia (k) obtuvo un valor de 25.589 presentando un comportamiento “no newtoniano” de tipo “pseudoplástico”.
ABSTRACT Fiber is currently considered a functional food that can be included in yogurt, not only improving it’s viscosity and textura but also promoting the growth of beneficial intestinal microbiota, bringing many health benefits to consumers. The purpose of this study was to examine the effect of incorporating passion fruit mesocarp flour at different percentages (0%, 0.5%, 1% and 1.5%) on the physicochemical, rheological and sensory properties of stirred yogurt. This study was divided into two parts. In the first part, flour was obtained from passion fruit mesocarp and subjected to proximate chemical analysis. In the next part, yogurt was prepared with the incorporation of flour, ensuring product quality and evaluating the influence of flour on it’s physicochemical properties, proximate chemical composition, rheological behavior, and sensory analysis using a Completely Randomized Design (CRD). Through sensory analysis, it was found that sample T_(1 ) (yogurt with 0.5% granadilla mesocarp flour) presented the best quality characteristics in terms of smell, flavor, consistency and acceptability, with a GOOD rating; Likewise, it obtained a value for the pH of 4.521, acidity 0.913% ac. lactic, density 1.072 g/ml, moisture 77.37%, protein 3.95%, fat 6.94%, fiber 0.53%, ash 2.96% and carbohydrates 8.25%, with respect to the flow behavior index. (n) it’s value was 0.3757 and for the consistency index (k) it obtained a value of 25.589 presenting a “non-Newtonian” behavior of the “pseudoplastic” type.
ABSTRACT Fiber is currently considered a functional food that can be included in yogurt, not only improving it’s viscosity and textura but also promoting the growth of beneficial intestinal microbiota, bringing many health benefits to consumers. The purpose of this study was to examine the effect of incorporating passion fruit mesocarp flour at different percentages (0%, 0.5%, 1% and 1.5%) on the physicochemical, rheological and sensory properties of stirred yogurt. This study was divided into two parts. In the first part, flour was obtained from passion fruit mesocarp and subjected to proximate chemical analysis. In the next part, yogurt was prepared with the incorporation of flour, ensuring product quality and evaluating the influence of flour on it’s physicochemical properties, proximate chemical composition, rheological behavior, and sensory analysis using a Completely Randomized Design (CRD). Through sensory analysis, it was found that sample T_(1 ) (yogurt with 0.5% granadilla mesocarp flour) presented the best quality characteristics in terms of smell, flavor, consistency and acceptability, with a GOOD rating; Likewise, it obtained a value for the pH of 4.521, acidity 0.913% ac. lactic, density 1.072 g/ml, moisture 77.37%, protein 3.95%, fat 6.94%, fiber 0.53%, ash 2.96% and carbohydrates 8.25%, with respect to the flow behavior index. (n) it’s value was 0.3757 and for the consistency index (k) it obtained a value of 25.589 presenting a “non-Newtonian” behavior of the “pseudoplastic” type.
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Keywords
Yogurt, Fibra, Harina, Mesocarpio de granadilla, Análisis fisicoquímico, Análisis químico proximal, Reología y análisis sensorial