Efecto del uso de harinas de cultivos andinos camote amarillo (Ipomoea batata) y oca amarilla (Oxalis tuberosa) en la producción de yogur desnatado

Abstract

This degree research presents a study on the effect of using flours from Andean crops yellow sweet potato (Ipomoea batata) and yellow oca (Oxalis tuberosa) in the production of skimmed yogurt. The objective of the study is to valorize these Andean tubers to obtain food ingredients with beneficial components and to evaluate their viability by analyzing the nutritional, sensory and rheological properties of yogurt. The optimal proportion of Andean crop flours was determined, the physicochemical and rheological properties of the yogurt were analyzed, and its sensory quality was evaluated by means of an acceptance test. It was found that yellow goose and yellow sweet potato flours with an addition of 0.9 percent formed stable gels in the yogurt without viscosity and syneresis problems. In addition, significant differences in proximate composition were observed, with an increase in protein, fat and fiber content in yogurts with yellow goose and yellow sweet potato flours. These analyses were carried out for 20 days at a storage temperature of 4 degrees Celsius. Finally, with the results obtained, it was determined that the optimum flour concentration is 0.9 percent and that this improves the viscosity and gel formation of the yogurt. Yogurt with yellow sweet potato flour was preferred by the panelists in terms of consistency and viscosity; therefore, it can be argued that the addition of the flours is useful to improve the viscosity and gel formation of the yogurt.