Evaluación de la adición de avena, mango y estevia en un yogur elaborado a partir de una mezcla de leche semidescremada de cabra y de vaca

• Published in: Ciencia y Tecnología Agropecuaria 2015, Vol.16 (2), p.167-179
• Main Authors: Rojas Parada, Diana Carolina, Parra Huertas, Ricardo Adolfo, Barrera Rojas, Luis Javier
• Format: Article
• Language: Spanish
• Subjects: almacenamiento de alimentos; Chemicophysical properties; Food processing; Food storage; procesamiento de alimentos; propiedades fisicoquímicas; Yogur; Yogurt
• ISSN: 0122-8706

Product development is a sequential process of finding innovative ideas in food and turn them into successful products, i.e., that are safe, provide benefits to the health of consumers and are an alternative food for the consumers.Such is the case of yogurt with goat’s and cow`s semi-skimmed milk, oats, mango and stevia. A mixture of goat’s and cow’s semi-skimmed milk with oats, mango and stevia was selected for the production of a yogurt. The objective of this research was to develop a yogurt with goat’s and cow’s semi-skimmed milk, using oats, mango y stevia evaluating their effect on the physical, chemical, structural,nutritional and sensorial characteristics during storage,while drawing the added value provided by goat’s and cow’s semi-skimmed milk, oats, mango and stevia as a sweetener and its use in industry. The yogurt was made taking into consideration three mixtures of goat and cow milk 90 %-10 %, 70 %-30 %-50 %-50 % respectively, sensory analysis determined that the best mix corresponded to 70 %-30 %. Eight formulations 70 %-30 % of yogurt were prepared by combining oats, mango and stevia at different concentrations before and during incubation. The experiment was 15 days long and the pH, acidity and syneresis were evaluated. The best formulation was selected and compared to a mixture of goat`s and cow`s semi-skimmed milk with sucrose. The physicochemical, microbiological,proximal, sensory and structural characteristics were determined for both treatments during 30 days. The results suggest that the addition of 3 % oats, 5 % mango and 2 % stevia to a 70/30 mixture of milk is favorable in the preparation of the yogurt. La innovación en productos comestibles es un proceso que permite elaborar alimentos seguros, que provean beneficios para la salud del consumidor y le suministren una alternativa alimenticia, tal es el caso del yogur con leches semidescremadas de cabra y vaca, avena, mango y estevia. El objetivo de esta investigación fue elaborar un yogur con leches descremadas de cabra y vaca, mezcladas con avena, estevia y mango, para determinar su efecto durante el almacenamiento y aprovechar el valor agregado que proporcionan estos alimentos. Para ello se elaboró yogur teniendo en cuenta tres mezclas de leches de cabra y vaca 90 %-10 %, 70 %-30 % y 50 %-50 %. El análisis sensorial determinó que la mejor mezcla correspondía a 70 %-30 %. Ocho formulaciones de yogur 70 %-30 % fueron elaboradas combinando avena, mango y estevia en diferentes concentr