Efecto del uso de harinas de cultivos andinos achira (Canna indica) y oca roja (Oxalis tuberosa) en la producción de yogur desnatado

Abstract

The trend towards consuming healthier products with a lower sugar and fat content enriched in fiber has gained popularity during the last few years. Therefore, new sources of raw materials, such as achira (Canna Indica) and red goose (Oxalis tuberosa), have generated considerable interest. Currently, these crops have gained prominence as ingredients in the production process of new products, mainly as flour. For this reason, the present research's main objective was to evaluate the effect of adding achira and red goose flour in the preparation of skimmed yogurt. In this research, physicochemical parameters (pH, titratable acidity, and color) were analyzed during 21 days of storage; rheological parameters were also determined, and, finally, a sensory analysis was carried out to evaluate the effect caused by the addition of flour in the yogurt. In the initial phase, three percentages of flour were incorporated at 0.3, 0.6, and 0.9 percent, where the product that had the best acceptance was yogurt with 0.9 percent of achira and red goose flour. In the proximal composition, it was observed that the addition of flour increased the amount of protein, fiber, and carbohydrates; in addition, the viscosity of the yogurt increased with the addition of flour. Finally, the sensory evaluation showed that yogurt with red goose flour and the control were the most acceptable to consumers.