Effect of the inclusion of amaranth leaves (Amaranthus dubius) on the properties of a fruity yogurt
DOI:
https://doi.org/10.17981/ingecuc.17.1.2021.25Keywords:
dried, blend, flour, protein, nutritional properties, foodAbstract
Introduction— The Amaranthus dubius is a herbaceous plant with high nutritional value thanks to its high content of protein, vitamins and minerals. Its agro-industrial use represents a food alternative, for which it is necessary to know the process parameters and the concentrations of use as raw material for the elaboration of a yogurt.
Objective— To evaluate the effect of the inclusion of amaranth leaf flour on the properties of a fruity yogurt with soursop pulp (Annona muricata L.)
Methodology— The production process was designed, incorporating the piglet in the form of flour. The time for humidity in equilibrium at 65°C was determined, the curve was adjusted to the Page model and four treatments were established (P, T1, T2, and T3), with piglet concentrations of 0%, 10%, 15% and 20% respectively. A DCA (completely randomized design) was formulated, to evaluate the effect of the addition of flour, on the physicochemical, nutritional and sensory properties of fruity yogurt.
Results— Equilibrium humidity was reached at 3h, with page model constants (C: 0.9585; K: 0.0133 and n: 2.2830). It was evidenced that pigtail improved the protein profile of the yogurt samples. In addition, the T3 formulation presented the highest protein content (7.93%), as well as vitamin C (0.15%), acidity (0.84%) and pH (4.21%). The formulations with the addition of milkweed showed a lower acceptance by the sensory panel.
Conclusions— The incorporation of 20% amaranth leaf flour into the yogurt made it possible to increase the protein content by 6.21%, although the sensory properties should be improved.
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