Efecto de la temperatura de pasteurización e incubación en las propiedades fisicoquímicas del yogurt de soya (Glycine max L)
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Date
2021
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Universidad Nacional de Trujillo
Abstract
El objetivo del presente trabajo fue obtener un yogurt a base de leche de soya (Glycine max L.) con propiedades similares a un yogurt a base de leche de vaca y presentar una alternativa para aquellas personas intolerantes a la lactosa, teniendo en cuenta la influencia de la temperatura y tiempo de pasteurización e incubación en las propiedades fisicoquímicas. Para la elaboración de la leche de soya se realizaron diferentes etapas de tal forma de minimizar el sabor afrijolado de la soya. Para ello se elaboró el yogurt con leche de soya concentrada y otra diluida enriquecida con extracto de soya (soyvida), y dos niveles de pH de 4.6 y 4.3 cada uno, usando un diseño factorial de 22 con 3 repeticiones, haciendo un total de 12 ensayos, para determinar si poseen efecto significativo la dilución y el pH en la aceptabilidad del yogurt. Para determinar el mejor tratamiento se utilizó la prueba de Tukey, se aplicó la evaluación sensorial usando una escala no estructurada de 10 cm para evaluar la aceptabilidad general a 60 panelistas no entrenados (estudiantes universitarios). El tratamiento con mejor aceptación fue la elaborada con leche de soya concentrada con pH de 4.3.
Una vez determinada las características de la materia prima (leche de soya) el yogurt se elaboró con leche de soya concentrada (1 kg de soya: 6 L de agua), la cual fue sometida a diferentes Temperaturas (80 – 95 °C) y tiempos de pasteurización (5 – 20 min) y tiempo de incubación (4 – 8 horas), utilizando un diseño Compuesto Central Rotable (DCCR), haciendo un total de 23 puntos factoriales, incluido 6 puntos axiales y 4 repeticiones en el punto central, haciendo un total de 18 ensayos. Las tres variables independientes de estudio tuvieron efecto significativo sobre el pH, sinéresis y viscosidad, las mejores características fisicoquímicas del yogurt de soya se obtienen a temperaturas de pasteurización de 90°C a 92 °C, tiempo de pasteurización de 11min a 16 min y tiempo de incubación de 7 horas.
ABSTRACT The objective of this work was to obtain a yogurt based on soy milk (Glycine max L.) with similar properties to a yogurt made from cow's milk taking into account the influence of the temperature and time of pasteurization and incubation in the physicochemical properties soy yogurt, different stages were carried out in order to minimize the bean flavor of soy. To do this, yogurt was prepared with concentrated and diluted soy milk, until reaching a pH of 4.6 and 4.3 each, using a factorial design of 22 with 3 repetitions, making a total of 12 tests, to determine if dilution and pH have significant effect in the acceptability of yogurt. To determine the best treatment, the Tukey test was used, the sensory evaluation was applied using an unstructured scale of 10 cm to evaluate the general acceptability to 60 untrained panelists (university students). The treatment with the best acceptance was the one made with concentrated soy milk with a pH of 4.3. Once the characteristics of the raw material (soy milk) were determined, the yogurt was made with concentrated soy milk (1 kg of soy: 6 L of water),, which was subjected to different temperatures (80 - 95 ° C) and pasteurization times (5 - 20 min) and incubation time ( 4 - 8 hours), using a Central Rotable Composite (DCCR) design, making a total of 23 factor points, including 6 axial points and 4 repetitions at the center point, making a total of 18 trials. The three independent study variables had a significant effect on pH, syneresis and viscosity, the best physicochemical characteristics of soy yogurt are obtained at pasteurization temperatures of 90 °C to 92 °C, pasteurization time of 11 min to 14 min and incubation time from 7 hours.
ABSTRACT The objective of this work was to obtain a yogurt based on soy milk (Glycine max L.) with similar properties to a yogurt made from cow's milk taking into account the influence of the temperature and time of pasteurization and incubation in the physicochemical properties soy yogurt, different stages were carried out in order to minimize the bean flavor of soy. To do this, yogurt was prepared with concentrated and diluted soy milk, until reaching a pH of 4.6 and 4.3 each, using a factorial design of 22 with 3 repetitions, making a total of 12 tests, to determine if dilution and pH have significant effect in the acceptability of yogurt. To determine the best treatment, the Tukey test was used, the sensory evaluation was applied using an unstructured scale of 10 cm to evaluate the general acceptability to 60 untrained panelists (university students). The treatment with the best acceptance was the one made with concentrated soy milk with a pH of 4.3. Once the characteristics of the raw material (soy milk) were determined, the yogurt was made with concentrated soy milk (1 kg of soy: 6 L of water),, which was subjected to different temperatures (80 - 95 ° C) and pasteurization times (5 - 20 min) and incubation time ( 4 - 8 hours), using a Central Rotable Composite (DCCR) design, making a total of 23 factor points, including 6 axial points and 4 repetitions at the center point, making a total of 18 trials. The three independent study variables had a significant effect on pH, syneresis and viscosity, the best physicochemical characteristics of soy yogurt are obtained at pasteurization temperatures of 90 °C to 92 °C, pasteurization time of 11 min to 14 min and incubation time from 7 hours.
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Keywords
yogurt, leche de soya, Optimización Diseño Compuesto Central (DCCR)