Efecto de la inclusión de harina de col (Brassica oleracea var. capitata) y pulpa de plátano no comercial (Mussa acuminata) en el desarrollo de un yogur entero

Abstract

Current consumer demands have driven the food industry to develop healthier products with lower fat content and higher fiber levels. In this context, the use of cabbage flour and non-commercial banana pulp in the production of whole milk yogurt was evaluated to improve its nutritional value and technological properties. Both ingredients contribute dietary fiber, minerals, and bioactive compounds that can positively influence the product's texture and nutritional profile. Two treatments were prepared: YPC5050, with equal proportions of banana and cabbage flour, and YPC2575, with one part banana flour and three parts cabbage flour, in addition to a control yogurt without alternative ingredients. Physicochemical analyses demonstrated that the incorporation of these flours increased total solids, dietary fiber, and titratable acidity, while the pH decreased progressively during storage. The cabbage flour promoted acidification, and the banana pulp improved viscosity and gel stability. In sensory analysis, YPC5050 achieved the highest overall acceptance due to its balance of flavor, texture, and appearance. Although the treatment with a higher proportion of cabbage exhibited higher acidity, it remained within acceptable levels for the tasters. The proximate composition showed variations in fiber, protein, moisture, and carbohydrates compared to the control. Overall, the combination of the two flours represents a viable alternative for producing yogurts with improved technological and nutritional properties.