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Evaluation of the Addition of Oats, Mango and Stevia in Yogurt Made from Mixtures of Goat’s and Cow’s Semi-Skimmed Milk

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

dc.creatorParra Huertas, Ricardo Adolfo
dc.creatorBarrera Rojas, Luis Javier
dc.creatorRojas Parada, Diana Carolina
dc.date2016-01-21
dc.date.accessioned2020-08-04T20:35:38Z
dc.date.available2020-08-04T20:35:38Z
dc.identifierhttp://revista.corpoica.org.co/index.php/revista/article/view/365
dc.identifier10.21930/rcta.vol16_num2_art:365
dc.identifier.urihttp://test.repositoriodigital.com:8080/handle/123456789/4560
dc.descriptionProduct 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.en-US
dc.descriptionLa 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 concentraciones antes y durante la incubación. El experimento tuvo duración de 15 días y se evaluó el pH, la sinéresis y la acidez. Se seleccionó la mejor formulación y se comparó con una mezcla de leches semidescremadas de cabra y vaca con sacarosa. A ambos tratamientos se les determinó características fisicoquímicas, microbiológicas, proximales, sensoriales y estructurales durante 30 días. Los resultados sugieren que la adición de 3 % avena, 5 % mango y 2 % de estevia a una mezcla 70 %-30 % de leche fue favorable en la elaboración de yogur.es-ES
dc.formatapplication/pdf
dc.languagespa
dc.publisherCorporación Colombiana de Investigación Agropecuaria (Agrosavia)es-ES
dc.relationhttp://revista.corpoica.org.co/index.php/revista/article/view/365/330
dc.sourceCiencia y Tecnología Agropecuaria; Vol. 16 No. 2 (2015); 167-179en-US
dc.sourceCiencia & Tecnología Agropecuaria; Vol. 16 Núm. 2 (2015); 167-179es-ES
dc.sourcerevista Corpoica Ciência e Tecnologia Agropecuária; v. 16 n. 2 (2015); 167-179pt-BR
dc.source2500-5308
dc.source0122-8706
dc.source10.21930/rcta.vol16-num2
dc.subjectYogurten-US
dc.subjectFood storageen-US
dc.subjectFood processingen-US
dc.subjectChemicophysical propertiesen-US
dc.subjectYogures-ES
dc.subjectalmacenamiento de alimentoses-ES
dc.subjectprocesamiento de alimentoses-ES
dc.subjectpropiedades fisicoquímicases-ES
dc.titleEvaluation of the Addition of Oats, Mango and Stevia in Yogurt Made from Mixtures of Goat’s and Cow’s Semi-Skimmed Milken-US
dc.titleEvaluación de la adición de avena, mango y estevia en un yogur elaborado a partir de una mezcla de leche semidescremada de cabra y de vacaes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
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