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

Abstract

In recent years, food consumption has leaned towards products with high nutritional value, with a substantial amount of protein, fiber, and other nutrients; consumers have found that yogurt has a large part of the nutritional requirements that provide health benefits. In this sense, the food industry has focused on the development of foods with unconventional raw materials, such as Andean crops, in order to increase the nutritional content and, in turn, promote the recovery and use of Andean crops that are currently being lost. The objective of this research is to evaluate the effect of using yellow sweet potato (Ipomoea batata) and yellow oca (Oxalis tuberosa) flours on the proximal composition, physicochemical properties, and sensory attributes of yogurt; thus, three formulations with a flour content between 0,3 and 0,9 percent were evaluated to determine the optimal proportion. As a result, it was observed that the optimal concentration of flour for the elaboration of yogurt is 0,9 percent; with this amount, an acceptability index greater than 80 percent and a low syneresis were shown. In the formula mentioned, it was observed that the inclusion of flour increased the protein, fat, fiber, ash, and caloric value content and showed effects on viscosity and consistency. In conclusion, the addition of flour from Andean crops in yogurt produces an increase in nutritional content and an increase in viscosity.