Efecto del uso de harinas de cultivos andinos papa china (Colocasia esculenta) y chocho (Lupinus mutabilis) en la producción de yogur desnatado

Abstract

The development of low-fat products generates problems in their technological properties, so it is necessary to use stabilizers that improve the texture and sensory properties of the product. Currently, the use of unconventional raw materials such as fruits, vegetables and Andean crops has spread due to the nutritional properties it provides to the products. In the present work, the use of Chinese potato (Colocasia esculenta) and lupine (Lupinus mutabilis) flours was evaluated to prepare yogurts with good gel-forming capacity, with no syneresis and good viscosity. The results showed that the additions of the flours at a concentration of 0.9 percent allow obtaining the best attributes. Its addition favors the production of lactic acid and a drink with a pH of 4.06 and 4.07 was obtained after 21 days of storage. Regarding its close composition, yogurts with adequate values of moisture, protein, fat, frozen, fiber, ash, water activity and calories are observed. The study highlights the ability of Chinese potato flour to increase the viscosity of the yogurt and achieve a thicker consistency, thus improving the texture of the product and helping it to be considered acceptable by the consumer. On the other hand, the addition of lupine flour provides a high protein content to the yogurt, however, the remaining content of alkaloids in the flour makes the yogurt taste slightly bitter and is not widely accepted by consumers.