Efecto del uso de harinas de cultivos andinos achira (canna indica) y oca roja (oxalis tuberosa) en la producción de yogur entero

Abstract

Yogurt is a fermented milk drink consumed for its nutritional and sensory characteristics, however, there are looking for processed foods with better nutritional value than those traditionally consumed. In this sense, products reduced in components such as sugar, salt, fat and enriched in fiber are expected. In this sense, the use of Andean crops represents an opportunity to take advantage of the nutritional components that they possess. In the research work, the effect of achira (Canna indica) and red oca (Oxalis tuberosa) flours on the production of yogurt was evaluated. In yogurts, the proximal composition, physicochemical properties, rheological properties and sensory characteristics were evaluated. The yogurts were evaluated for 21 days to evaluate the stability around the pH, acidity and color of the samples. The results showed that there were differences in the products developed, the yogurt made with achira flour presented the best characteristics. In relation to the physicochemical properties, there is no significant difference in the elaborated samples, in the same way in the rheological properties it was observed that the achira yogurt has a better viscosity and consistency compared to that of red goose and the control, finally the sensory properties showed that the yogurt with achira flour had the highest acceptability in the sensory characteristics analyzed.