Efecto de la inclusión de harina de pulpa de plátano no comercial (Musa acuminata) y harina de coliflor (Brassica oleracea var. Botrytis L.) en el desarrollo de un yogur entero

Abstract

Consumers' growing interest in functional foods has driven the search for innovative dairy products that incorporate unconventional ingredients capable of improving their nutritional profile. This work lies in the use of agro-industrial waste to take advantage of it in the use of by-products. The general objective of this research was to evaluate the effect of the incorporation of cauliflower flour and non-commercial banana flour in the formulation of full-fat yogurt, in order to determine its influence on the proximal composition, physicochemical and textural properties and sensory acceptability of the final product. To this end, two experimental formulations were developed: YCL5050 (50 percent cauliflower flour and 50 percent banana flour) and YCL7525 (75 percent cauliflower flour and 25 percent banana flour), as well as a control yogurt without the addition of flour. Parameters such as moisture, protein, fat, fiber, minerals, pH, acidity, water activity, color and texture were analyzed, complemented with a sensory evaluation. The results showed that the addition of flours positively modified the proximal composition by increasing the fiber and mineral content, while the physicochemical parameters remained relatively stable during storage. Likewise, slight variations in color and structural changes in texture were observed. The formulation YCL5050 obtained the best sensory acceptability. In conclusion, the incorporation of cauliflower and banana flour allows the development of a yogurt with improved nutritional value, providing a viable alternative to diversify the supply of functional foods and contributing to the use of by-products.