Evaluación de una muestra seleccionada de yogur tipo II enriquecido con Amaranthus caudatus L. cocido

Abstract

The innovation in yogurt consumption and the promotion of Andean grains like amaranth, motivated the proposal of development Type II yogurt enriched with cooked Amaranthus caudatus L., for this, a panel of evaluators based on organoleptic features and using multivariate variation analysis in eighteen treatments, defined as the most acceptable the A3E2 sample with 15% of cooked amaranth and 0,3% of stabilizer, out of samples presented randomly in the range of enrichment with cooked amaranth by 5, 10, 15, 20, 25 and 30%; and addition of stabilizer GRINDSTED SBB 255® by 0, 0,3 and 0,5%; potassium sorbate was used as preservative. In order to determine the cooking time of amaranth during boiling, it was based on the organoleptic criteria selection by evaluators panel, through variation analysis it was determined in 40 minutes. As to determine the shelf life of the chosen sample A3E2, it was kept at 4ºC and were carried out organoleptic tests, amaranth distribution, presence of syneresis, empiric viscosity in Ford cup, pH, total Coliforms, E. coli count, mold and yeast count, this was evaluated every seven days starting on the second day of elaboration, the product successfully passed all these tests. The results of the bromatological analysis were protein 3,85%, fiber 5,37% and fat 1,11%, which demonstrates its nutritional benefits. The conclusion was that it is feasible to elaborate yogurt Type II enriched with Amaranthus caudatus L, rich in protein and fiber, with acceptable organoleptic characteristics, stability and shelf life appropriate up to thirty days upon elaboration. For data analysis was used InfoStat® with Duncan Test with a significance level of 0,05.