Efecto de la inclusión de harina de col (Brassica oleracea var. Capitata) y harina de pulpa-piel de plátano no comercial (Musa acuminata) en el desarrollo de un yogur desnatado

Abstract

Skimmed yogurt, despite being a low-fat alternative, has technological limitations, such as low viscosity, reduced creaminess, and greater syneresis, which reduces its sensory acceptance and functional value, and it lacks dietary fiber. In this context, the objective of this work was to evaluate the effect of incorporating cabbage flour (Brassica oleracea var. capitata) and non-commercial banana pulp-peel (Musa acuminata) in the development of a non-fat yogurt. For this, three treatments were prepared: a control and two formulations with different proportions of vegetable flours (50:50 and 25:75), which were previously obtained by dehydration and grinding. Of these, the proximal composition, physicochemical properties, consistency, stability during 21 days of storage, and sensory acceptance were evaluated. The results showed that the addition of flour increased fiber and carbohydrate content, reduced fat content, and significantly altered pH, acidity, and color (p < 0.05). During storage, a decrease in pH and an increase in acidity are observed, more pronounced in the treatment with a higher banana pulp content, indicating greater fermentative activity. Sensorily, the attributes of flavor, odor, and viscosity will not be affected, highlighting the T2 treatment in overall acceptability. In conclusion, incorporating these flours improves nutritional value. It maintains the quality of skimmed yogurt, constituting a viable alternative for valorizing agroindustrial byproducts and contributing to the development of sustainable functional foods.