Efecto de la adición de fibras para la producción y enriquecimiento de yogur

Abstract

Current consumer trends have focused on the development of new foods, reformulation of existing ones and the development of functional and healthy products that are also easily accessible to the consumer, this has led to food products that are constantly improving and evolving to meet the needs of the population, also one of the objectives that industries raised is the development of products containing bio-functional elements. This study is based on a literature review on the inclusion of fibers for the production and enrichment of one of the most consumed dairy products worldwide, such as yogurt. The research shows the high benefit of the inclusion of fiber in the production of yogurt, the use of materials that have great nutritional qualities and can be used for the production of healthier foods, in this context it can be found that the sources of fiber come from orange bagasse, pineapple peel, passion fruit epicarp and pericarp, olive pomace, prickly pear, among others. The addition of fiber promises to improve the viscosity and texture of the yogurts and increase their nutritional capacity since it is considered as a prebiotic that will provide the adequate means for the favorable intestinal microbiota to grow properly and present benefits for the consumer's health, such as improvement of the immune system, reduction of visceral fat, decrease of LDL cholesterol, decrease of the glycemic index and improvement of intestinal transit, among others.