Evaluation of the potential use of passion fruit dehydrated epicarp (Passiflora edulis f. flavicarpa O. Deg.) in the formulation of yogurt

Evaluación del potencial de uso de epicarpio de maracuyá deshidratado (Passiflora edulis f. flavicarpa O. Deg.) en la formulación de yogurt

dc.creatorArias-Lamos, Daniela
dc.creatorMolina-Hernández, Junior Bernardo
dc.creatorAndrade-Mahecha, Margarita María
dc.date2019-01-14
dc.date.accessioned2023-08-28T15:13:55Z
dc.date.available2023-08-28T15:13:55Z
dc.identifierhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1145
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8442989
dc.descriptionDietary fiber helps to reduce the risk of suffering from some chronic diseases. Despite this, the global average intake of this component is still lower compared to the recommended levels. This fact has motivated to the food industry to incorporate dietary fiber obtained from vegetable sources in food products. The aim of the present study was the evaluation of the main quality characteristics of different yogurt formulations, as the function of the incorporation of dehydrated passion fruit epicarp with a high dietary fiber content (71,4 ± 0,04%), and concentrations of 0 – 0,5% and the effect of dairy fat present in raw cow milk in concentrations of 0, 0,5 and 3,0%. Some physical-chemical properties such as pH, acidity (% of lactic acid), viscosity (cP) and color parameters by use of CIELab system method were evaluated in 6 different formulations. According to the results, a sensorial analysis was conducted and the stability of two yogurt formulations was determined during a storage period of 29 days at 4°C.The incorporation of EMD significantly contributed to the increase of the acidity and viscosity of the product. EMD favored the stability of yogurt gel and allowed to obtain acceptable results in sensorial attributes until day 15 of storage. The incorporation of EMD in the elaboration of yogurt, allowed the enrichment of the nutritional value due to the contribution of dietary fiber, which can act as a functional substitute of dairy fat.en-US
dc.descriptionLa fibra dietética ayuda a reducir el riesgo de padecer algunas enfermedades crónicas, a pesar de esto, su ingesta mundial es menor que los niveles recomendados. Este hecho motiva a la industria alimentaria a incorporar fibra dietética, obtenida de fuentes vegetales en productos alimenticios, como el yogurt. El presente estudio tuvo como objetivo evaluar las principales características de calidad de diferentes formulaciones de yogurt, en función de la incorporación de epicarpio de maracuyá deshidratado (EMD), con alto contenido de fibra dietaria (71,4 ± 0,04%), en concentración de 0 y 0,5% y el efecto que ejerce la grasa láctea presente en la leche cruda de vaca, en concentración de 0, 0,5 y 3,0%. Algunas propiedades fisicoquímicas, tales como pH, acidez titulable (%), viscosidad (cP) y parámetros de color por método CIELab fueron evaluadas en seis formulaciones diferentes. De acuerdo con los resultados obtenidos, se realizó un análisis sensorial y se evaluó la estabilidad de dos formulaciones de yogurt, durante un periodo de almacenamiento de 29 días, a 4°C. La incorporación de EMD contribuyó significativamente al incremento de acidez y la viscosidad en el producto. El EMD favoreció la estabilidad del gel y permitió obtener resultados aceptables en atributos sensoriales hasta el día 15 de almacenamiento. La incorporación de EMD en la elaboración de yogurt permitió enriquecer el valor, debido al aporte de fibra dietaria, la cual, puede actuar como sustituto funcional de la grasa láctea.es-ES
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dc.formatapplication/pdf
dc.languagespa
dc.publisherUniversidad de Ciencias Aplicadas y Ambientales U.D.C.Aes-ES
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1145/1535
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1145/1727
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dc.rightsDerechos de autor 2019 Daniela Arias-Lamos, Junior Bernardo Molina-Hernández, Margarita María Andrade-Mahechaes-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 22 No. 1 (2019): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junioen-US
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 22 Núm. 1 (2019): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junioes-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; v. 22 n. 1 (2019): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Juniopt-BR
dc.source2619-2551
dc.source0123-4226
dc.source10.31910/rudca.v22.n1.2019
dc.subjectyogurtes-ES
dc.subjectlechees-ES
dc.subjectfibra dietéticaes-ES
dc.subjectalimento funcionales-ES
dc.subjectyogurten-US
dc.subjectmilken-US
dc.subjectdietary fiberen-US
dc.subjectfunctional fooden-US
dc.titleEvaluation of the potential use of passion fruit dehydrated epicarp (Passiflora edulis f. flavicarpa O. Deg.) in the formulation of yogurten-US
dc.titleEvaluación del potencial de uso de epicarpio de maracuyá deshidratado (Passiflora edulis f. flavicarpa O. Deg.) en la formulación de yogurtes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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