Propiedades fisicoquímicas y funcionales de yogurt enriquecido con jugo ultrafiltrado de tuna roja (Opuntia ficus-indica) como ingrediente funcional
DOI:
https://doi.org/10.54167/tch.v18i4.1614Palabras clave:
ultrafiltrado, yogurt, actividad antioxidante, contenido fenolico, panel sensorialResumen
El yogurt ha sido reconocido desde hace mucho tiempo como un alimento que promueve la salud por su biodisponibilidad de proteínas, energía, probióticos y calcio, aumentando la digestibilidad, además de prevenir enfermedades potenciales más allá de la función nutricional básica. Recientemente, el yogurt se ha convertido en uno de los alimentos cuyas propiedades funcionales se desarrollan mediante la adición de sustancias funcionales con un efecto potencial positivo en la salud. El objetivo fue evaluar el efecto de jugo ultrafiltrado de frutos rojos de O. ficus-indica como ingrediente funcional en yogurt. Se utilizó un diseño de bloques completamente al azar (DBCA). Los tratamientos fueron: yogurt control 0 % jugo ultrafiltrado de tuna roja (Y0); yogurt con 10 % de jugo ultrafiltrado de tuna roja (Y1); yogurt con 20 % de jugo ultrafiltrado de tuna roja (Y2); y yogurt con 30 % de jugo ultrafiltrado de tuna roja (Y3). Las variables para medir en los tratamientos de yogurt fueron pH durante la fermentación láctica y en el producto final, sinéresis, contenido energético, colorimetría, composición (sólidos totales, proteína, grasa y ceniza), actividad antioxidante (DPPH, ABTS y FRAP), contenido de fenoles y evaluación sensorial. La incorporación de ultrafiltrados de tuna roja aceleró la fermentación del yogurt además se incrementó la sinéresis, el contenido de energía y pH. Los ultrafiltrados de tuna roja en yogurt aumentaron la actividad antioxidante y el contenido de fenoles totales. Finalmente, el panel sensorial acepto satisfactoriamente la incorporación de ultrafiltrados de tuna roja en yogurt.
DOI: https://doi.org/10.54167/tch.v18i4.1614
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