Efecto del uso de harina de zanahoria blanca (Arracacia Xanthorrhiza) y mashua (Tropaeolum Tuberosum) en las propiedades fisicoquímicas y sensoriales para la producción de yogur

Abstract

Yogurt is one of the most consumed foods worldwide for its high nutritional value and its great variety of flavors and texture. Food culture has emphasized the innovation of plant-based products. Consumers are looking for healthy products that contribute to their health; therefore, the food industry has focused on the development of foods with non-conventional raw materials, with high nutritional value. The present research aims to evaluate the effect of the use of white carrot (Arracacia xanthorrhiza) and mashua (Tropaeolum tuberosum) flours on the physicochemical and sensory properties of a yogurt. The yogurt was made with raw milk with 3.19 percent fat, three formulations were made with different percentages of flour 0.3 percent; 0.6 percent, and 0.9 percent. The proximate composition, physicochemical and rheological properties and sensory analysis of each sample were determined in the product; these analyses were measured during the course of 20 days of storage at 4 degrees Celsius. The results obtained revealed that yogurt presented better characteristics in all analyses with 0.9 percent flour. A comparison with the control yogurt showed that the addition of flour helped to preserve the physicochemical and organoleptic characteristics of whole yogurt, and also improved its nutritional value, proving that mashua flour and white carrot flour are a favorable raw material for the production of whole yogurt.