Número del Artículo
Vol. 2 Núm. 2 (2023)
ISSN: 2952-2471
Publicado: 2023-12-19
El objetivo fue evaluar las características sensoriales y propiedades fisicoquímicas del yogur rico en proteínas fortificado con concentrado proteico de chocho andino ( Lupinus mutabilis ). Se obtuvieron formulaciones con 0,5; 1 y 1,5% de concentrado proteico (69% de proteínas, 4% de grasas y 21% de carbohidratos) utilizando un cultivo iniciador comercial y leche de vaca. Se evaluó aceptabilidad de color, aroma, textura y gusto con escala hedónica de 9 puntos y 100 adultos con edades entre 18-59 años. Los participantes seleccionaron los atributos más convenientes para describir los yogures utilizando la prueba CATA (Check-All-That-Apply). Se evaluó la composición química, el pH y la acidez, así como las propiedades texturales. Resultados: El yogur con 0,5% de concentrado de proteína de lupino fue aceptable; al adicionarse al 1 y 1,5%, se incrementó el amargor, gusto residual y astringencia de las formulaciones. Los valores de pH y contenido de ácido láctico en los productos fortificados fueron similares a la muestra de control, sin embargo, la sinéresis fue menor. El yogur con 0,5% de concentrado de proteína de chocho mostró mayor firmeza y menor adhesividad. La adición de frutas, cereales o miel podría ser una estrategia para aumentar la aceptabilidad según la percepción de los participantes. El uso de yogur como aderezo en ensaladas también podría ser una forma novedosa de consumo. Los yogures tipo firme fortificados con proteínas de chocho andino podrían ser alternativas para aumentar la ingesta diaria de proteínas, sin embargo se deben optimizar algunas propiedades sensoriales
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