Desarrollo y caracterización de un yogur liofilizado alto en fibra y proteína
The developed freeze-dried yogurt exhibits prebiotic properties, utilizing two fiber sources: inulin and wheat bran. The aim was to create a snack-type product as an alternative within the dairy industry, characterized by its high fiber and protein content. A 2² factorial comp...
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| Main Authors: | , , , |
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| Formato: | Online |
| Idioma: | Lingua castelá |
| Publicado: |
Editorial Unión Científica
2025
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| Subjects: | |
| Acceso en liña: | https://directory.doabooks.org/handle/20.500.12854/169651 |
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| Summary: | The developed freeze-dried yogurt exhibits prebiotic properties, utilizing two fiber sources: inulin and wheat bran. The aim was to create a snack-type product as an alternative within the dairy industry, characterized by its high fiber and protein content. A 2² factorial completely randomized design was employed, generating four treatments, each with one replicate for formulation. The response variables evaluated in the drinkable yogurt included fiber content, protein, fat, and hydrogen potential (pH). Prior to the study, a physicochemical analysis of the raw materials was conducted to ensure compliance with the INEN 9:2012 standard. Regarding the response variables, optimal values were obtained for fiber (6.11%), fat (3.6%), pH (4.49), and protein (4.22%). Treatment T4 (2% inulin and 4% wheat bran) stood out for its superior bromatological characteristics, while sensory analysis identified treatment T1 (1% inulin and 2% wheat bran) as the most preferred due to its organoleptic properties. The physicochemical and microbiological analysis of the final product derived from T1 revealed a fiber content of 9.09%, protein 28.01%, fat 12.80%, moisture 5.30%, ash 2.30%, calcium 543.59 mg/100 g, and a viable Lactobacillus count of 1.00±0.27×10-7 CFU. Finally, a label design was developed for the freeze-dried product. The findings conclude that the development of this yogurt represents a viable and promising alternative, offering a nutritious and functional option with significant health benefits for consumers. |
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