Efecto del uso de harina de zanahoria blanca (Arracacia xanthorrhiza) y mashua (Tropaeolum tuberosum) en la producción de yogur descremado

Abstract

This research aimed to evaluate the effect of white carrot (Arracacia xanthorrhiza) and mashua (Tropaeolum tuberosum) flour on the quality properties of skimmed yogurt. Skimmed yogurt was made with a fat content in milk of 1 percent and with the addition of 0.9 grams of white carrot flour and mashua per 100 ml of milk. The proximal analysis was evaluated in accordance with the AOAC guidelines. The physicochemical properties, rheological parameters (viscosity and consistency) and sensory quality were evaluated during 20 days of storage at 4 degrees Celsius. The use of white carrot flour and mashua to enrich the skimmed yogurt improved the acidification process, decreasing the incubation time from 7 to 5 hours. The average pH of the samples decreased from 4.6 to 3.9 after 20 days of storage. There were no significant differences in the color parameters in all the samples, since they remained constant during storage. The viscosity showed a non-Newtonian behavior of the pseudoplastic type described by the power law model. Sensory attributes such as color, smell, taste, viscosity and general acceptability were evaluated, where yogurt with 0.9 percent white carrot flour presented better overall acceptability. Overall, the results suggest that mashua and white carrot flour could be considered as useful ingredients to enrich low-fat yogurt.