Evaluación de la adición de pulpa de coco (cocos nucifera) como fuente de fibra dietética en la calidad fisicoquímica y sensorial del yogur griego.
Nowadays, the consumption of functional food is a great market opportunity, which has led to the evolution of the dairy food matrix, incorporating macronutrients such as dietary fiber and taking advantage of by-products that have these functional characteristics. The objective of this project was to...
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| Formato: | masterThesis |
| Idioma: | spa |
| Publicado em: |
2023
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| Assuntos: | |
| Acesso em linha: | http://repositorio.utc.edu.ec/handle/27000/11623 |
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Adicionar Tag | Resumo: | Nowadays, the consumption of functional food is a great market opportunity, which has led to the evolution of the dairy food matrix, incorporating macronutrients such as dietary fiber and taking advantage of by-products that have these functional characteristics. The objective of this project was to evaluate the addition of coconut pulp in Greek yogurt, where the physicochemical quality and sensory analysis were determined in each of the treatments. A Completely Randomized Design was applied, with an AxB factorial arrangement, Factor A: Percentage of addition (0.5%, 1%, and 1.5%) and Factor B: Forms of addition: Fresh Grated (FR) Dehydrated Grated (DR), in each treatment 3 repetitions were performed. To evaluate the physicochemical quality, % humidity, % protein, % fat, % fiber, % ash, and viscosity (mPa.s) were determined, and the sensory analysis was based on a hedonic and descriptive test. The addition of 1.5% FR coconut pulp increased the moisture content from 59.76% to 70.19%, and the protein content decreased when adding 1% and 1.5% FR and DR coconut pulp, DR coconut pulp to a percentage Adding 1.5% decreases the fat content, the higher the addition percentage, the higher the fiber content, the ash variable did not present significant statistical differences, but a decrease in the content from 1.78% to 0.73% was verified. Greek yogurt has a non-Newtonian fluid behaviour as its apparent viscosity decreases in relation to the increase in rotation speed and the addition of FR and DR coconut pulp did not influence its rheology. As for the sensory analysis of Greek yogurt, it was determined that the percentage and form of coconut pulp addition influence the organoleptic characteristics, the |
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