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Probiótico elaborado en base a las semillas de Lupinus mutabilis sweet (chocho o tarwi) A probiotic product elaborated using Lupinus mutabilis sweet (chocho or tarwi) seeds
| Content Provider | Semantic Scholar |
|---|---|
| Author | Castañeda, Benjamín Castañeda Manrique, Murgueitio Castillo, Fabricio Gamarra Jáuregui, Ana María Muñoz Ramos, E. Fernando |
| Copyright Year | 2008 |
| Abstract | RESUMEN Introduccion: El Tarwi es una especie leguminosa cultivada ancestralmente en los andes. Es rico en proteina y grasas y como probiotico podria ser usado como complemento en los productos lacteos de la dieta en el Peru. Objetivo: establecer pruebas preliminares para la formulacion y elaboracion de un yogurt en base a harina de tarwi que tenga aceptabilidad por el consumidor. Material y metodo: Estudio de desarrollo experimental con Lupinus mutabilis Sweet para el desarrollo de una formulacion nutricia de yogurt con componente parcial de Tarwi, con evaluacion nutricional, sensorial y microbiologica. Resultados: se realizaron 2 mezclas de diferentes concentraciones (YSPT1; 70 % leche en polvo + 30 % de leche de tarwi), (YSPT2; 80 % de leche en polvo + 20 % leche de tarwi). El contenido de solidos totales presente en la mezcla se encontro entre 12 a 14 %. El contenido en proteinas fue de 3,86 y 3,93%, grasa 2,88 y 3%, carbohidratos 14,04 y 14,13% con un aporte energetico de 97,57 y 99,33 kcal en YSPT1 y YSPT2 respectivamente. Se establecieron pruebas de acidez expresado como porcentaje de acido lactico, evaluados por 8 horas a temperatura de 42 a 44 oC, los resultados indican que YSPT1 y YSPT2 presentan 0.39 y 0.41 % de acidez respectivamente. Los atributos sensoriales como aroma, sabor y aceptabilidad no presentaron diferencia estadistica segun analisis de varianza (ANOVA), con un nivel de significancia de p<0.05. Sin embargo los promedios generales reportan una mayor preferencia por los panelistas para la proporcion (YSPT2; 80 % de leche en polvo + 20 % leche de tarwi). Segun la escala hedonica utilizada muestran un nivel de agrado moderado. Conclusiones: Estos resultados ofrecen una buena posibilidad de utilizacion de esta leguminosa a traves de la elaboracion de productos que son similares en el mercado. Palabras clave: Lupinus mutabilis Sweet, tarwi, yogurt, acidez, analisis sensorial, analisis microbiologico. ABSTRACT: Introduction: Tarwi is an ancient leguminous plant that has been grown for many centuries in the Andean region. It has rich protein and fat contents, and since it has probiotic actions it may be used as a nutritional supplement in dairy products in Peru. Objective: To establish preliminary tests for the formulation and elaboration of a yogurt product using tarwi flour, aiming at the acceptability of such a product. Material and method: An experimental development study performed with Lupinus mutabilis Sweet for the development of a nutritional yogurt formulation incorporating Tarwi flour, and with nutritional, sensorial, and microbiological assessment. Results: Two mixtures incorporating different concentrations were elaborated (YSPT1; 70% powder milk + 30% tarwi flour), (YSPT2; 80% powder milk + 20% tarwi flour). Total solid contents in the mixtures were between 12 to 14%. Protein contents were 3,86% and 3,93%; fat contents were 2,88% and 3,0%; carbohydrate contents were 14,04% and 14,13%; and energy contents were 97,57 and 99,33 kcal, respectively. Acidity tests were performed, looking for percentages of lactic acid. Samples were assessed for 8 hours in an environment between 42 to 44oC temperature. Results indicated that YSPT1 and YSPT2 had 0,39% and 0,41% acidity, respectively. Sensorial characteristics, such as odor, taste and acceptability did not show any statistically significant difference according to an analysis of variance (ANOVA), with a p<0,005 significance level. However, general average values reported that evaluators preferred YSPT2 compound (80% powder milk + 20% tarwi flour). According to the hedonic scale used, they experienced a moderately pleasant sensation when ingesting the product. Microbiological results for the presence of coliform bacteria, fungi and moulds showed <10 cfu/g per sample in both concentrations. Conclusions: These results offer a good likelihood for using this leguminous plant for the elaboration of products that are similar on the market. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.scielo.org.pe/pdf/amp/v25n4/a05v25n4.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
