Efecto del uso de harinas de cultivos andinos de papa china (Colocasia esculenta) y chocho (Lupinus mutabilis) en la producción de yogur entero

Abstract

The consumption of products reduced in sugar and fat, enriched with fiber and nutritionally improved has gained popularity in recent years, in this sense the use of unconventional raw materials has generated an interest in the population for products that are perceived less artificial and more natural. In this group of interest are Andean crops such as sweet potato, Chinese potato, lupine, and that due to the nutritional composition and properties they present could be a viable alternative. In the present research work, the effect of using Chinese potato (Colocasia esculenta) and lupine (Lupinus mutabilis) flour on the production of whole yogurt was evaluated. To evaluate the behavior of the flours and especially the formation of the characteristic gel of the fermented milks, as well as the presence of syneresis and viscosity, the inclusion of different concentrations of flours was qualitatively evaluated. The results showed that the inclusion of flour in a percentage of 0.9 percent is the one that presents the best results. Considering the proximal composition, it was observed that the Chinese potato yogurt showed higher values in terms of ash, fiber and carbohydrate content, while the lupine yogurt presented high values in terms of protein, lipid and caloric content. On the other hand, the coloring of the drinks showed low luminosity values, with a tendency to green and yellow colors. Finally, the yogurt with Chinese potato flour is the one that showed the best acceptability.