Desarrollo y caracterización de un yogur liofilizado alto en fibra y proteína
Palabras clave:
Análisis sensorial, inulina, prebióticos, salvado de trigo, yogur liofilizadoSinopsis
El propósito de este trabajo fue desarrollar un yogur liofilizado con propiedades prebióticas, empleando dos fuentes de fibra: inulina y salvado de trigo. Aquí se buscó generar un producto tipo snack como alternativa en la industria láctea, destacado por su alto contenido de fibra y proteína. Se llevó a cabo un diseño experimental 22, generando cuatro tratamientos, cada uno con una réplica para la elaboración. Las variables de respuesta evaluadas para el yogur bebible fueron cantidad de fibra, proteína, grasa y potencial de hidrógeno. Previo al estudio, se realizó un análisis fisicoquímico de la materia prima, para verificar el cumplimiento de la normativa INEN 9:2012. En cuanto a las variables de respuesta, se alcanzaron valores óptimos de fibra (6,11 %), grasa (3,6 %), pH (4,49) y proteína (4,22 %). Destacó el tratamiento T4 (2 % de inulina y 4 % de salvado de trigo) por sus características bromatológicas. Del análisis sensorial destacó el tratamiento T1 (1 % de inulina y 2 % de salvado de trigo) por sus características organolépticas. El análisis fisicoquímico y microbiológico del producto final elaborado a partir del T1 mostró un contenido de fibra (9,09 %), proteína (28,01 %), grasa (12,80 %), humedad (5,30 %), ceniza (2,30 %), calcio (543,59 mg/100 g) y conteo de lactobacilos de 1,00 ± 0,27x107 UFC. Finalmente, se elaboró el diseño de la etiqueta para el producto liofilizado. Se concluyó que el desarrollo de este yogur es una alternativa viable y prometedora, destacándose como una opción saludable y con beneficios nutricionales significativos para los consumidores.
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junio 20, 2025
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Derechos de autor 2025 B. Bajaña, J. Altuna, D. Moposita, D. Núñez (Autor/a)
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Desarrollo y caracterización de un yogur liofilizado alto en fibra y proteína. (2025). Editorial Unión Científica. https://doi.org/10.63804/g3bj0v65
