Efecto de la adición de harinas no convencionales para la producción y enriquecimiento de bebidas fermentadas (yogurt)

Abstract

Yogurt is a product of high consumption worldwide and has a high level of demand in the food industry. Currently it generates a high economic importance due to the positive and nutritional image of this product. In addition, the fortification of foods by means of flours or fruits allows to improve the organoleptic and nutritional capacity. At present there is a high interest in the use of flours in food fortification, yogurt is one of the most popular foods in which the inclusion of this type of matrix could generate both an organoleptic and nutritional technological report. The objective of this research work was to carry out a bibliographic review on the effect of the addition of non-conventional flours as supplementary agents in yogurt. In this way, through scientific evidence, establish the main impacts that are generated when using non-conventional flours in the production of yogurt. Likewise, take into account their physicochemical properties as supplementary agents and analyze the effect of the addition on the properties of yogurt. Flours of different bases were studied, such as: oats, quinoa, chickpea, lupine, cornstarch or corn starch, melloco, apple skin, banana, chia, sorghum and millet. The use of flours is a space to discover especially in the production of yogurt, mainly due to the limited use that has been given to these unconventional sources and that could provide nutrients for the benefit of the health of consumers.