Efecto de la inclusión de hojas de amaranto (Amaranthus dubius) en las propiedades de un yogurt frutado
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García Pacheco, Yair Enrique
[1]
;
Meriño Stand, Lourdes Isabel
[1]
;
Morales Pinto, Nuris Guillermina
[1]
;
Alcalá Botero, Linda
[1]
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[1] Universidad del Atlántico. Barranquilla, (Colombia)
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- Localización: INGE CUC, ISSN 0122-6517, ISSN-e 2382-4700, Vol. 17, Nº. 1, 2021 (Ejemplar dedicado a: (Enero - Junio))
- Idioma: español
- Títulos paralelos:
- Effect of the inclusion of amaranth leaves (Amaranthus dubius) on the properties of a fruity yogurt
- Enlaces
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Resumen
The Amaranthus dubius is a herbaceous plant with high nutritional value thanks to its high content of protein, vitamins and minerals. Its agro-industrial use represents a food alternative, for which it is necessary to know the process parameters and the concentrations of use as raw material for the elaboration of a yogurt.Objective: To evaluate the effect of the inclusion of amaranth leaf flour on the properties of a fruity yogurt with soursop pulp (Annona muricata L.)Method: The production process was designed, incorporating the piglet in the form of flour. The time for humidity in equilibrium at 65 ° C was determined, the curve was adjusted to the Page model and four treatments were established (P, T1, T2, and T3), with piglet concentrations of 0%, 10%, 15 % and 20% respectively. A DCA (completely randomized design) was formulated, to evaluate the effect of the addition of flour, on the physicochemical, nutritional and sensory properties of fruity yogurt.Results: Equilibrium humidity was reached at 3h, with page model constants (C: 0,9585; K: 0,0133 and n: 2,2830). It was evidenced that pigtail improved the protein profile of the yogurt samples. In addition, the T3 formulation presented the highest protein content (7.93%), as well as vitamin C (0.15%), acidity (0.84%) and pH (4.21%). The formulations with the addition of milkweed showed a lower acceptance by the sensory panel.Conclusions: The incorporation of 20% amaranth leaf flour into the yogurt made it possible to increase the protein content by 6.21%, although the sensory properties should be improved.
