Efecto de la adición de proteína de garbanzo sobre las propiedades fisicoquímicas del yogur bajo en grasa

Autores/as

DOI:

https://doi.org/10.29105/idcyta.v9i1.128

Palabras clave:

Viscosidad, acidez, sensorial, aceptabilidad, garbanzo, yogurt

Resumen

En este trabajo, se evaluó el efecto de la concentración de proteína de garbanzo y el tiempo de fermentación sobre las propiedades del yogur bajo en grasa y se comparó con dos controles, completa en grasa(CG) y grasa reducida (RG). Los resultados muestran que la concentración de proteína de garbanzo afectó la capacidad de retención de agua del yogur pero no tuvo efecto significativo sobre los valores de acidez; sin embargo, el tratamiento que presentó mejor Capacidad de Retención de Agua (CRA) fue Y0.5CP8h con 97.47 %. Por otro lado, el tiempo de fermentación afectó la acidez de los yogures, siendo el tiempo de fermentación de 8 h el que afectó la acidez. Ambos parámetros, concentración de proteína y tiempo de fermentación, mostraron efectos significativos sobre la viscosidad del yogur, pero el factor que tuvo mayor efecto sobre la viscosidad fue la concentración de proteína, aunque el tratamiento que presentó el mayor valor de viscosidad inicial fue Y0.5CP8h.  Los resultados de las propiedades sensoriales demostraron que no hubo diferencias significativas en la aceptabilidad general de los diferentes tratamientos de yogur. Estos resultados demostraron que la proteína de garbanzo es una alternativa potencial como fuente para producir alimentos lácteos funcionales.

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Publicado

2024-03-19

Cómo citar

Dzul Cauich, J. G., Malagón Ruiz, O., Herrera Méndez, C. H., & García Vieyra, M. I. . (2024). Efecto de la adición de proteína de garbanzo sobre las propiedades fisicoquímicas del yogur bajo en grasa. Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 9(1), 53–66. https://doi.org/10.29105/idcyta.v9i1.128