Elaboracion De Yogurt Con Stevia

ADICI”N DE STEVIA Y AVENA EN LA ELABORACI”N DE

YOGURT CON MEZCLA DE LECHE SEMIDESCREMADA DE

CABRA Y BOVINO

ADDITION STEVIA AND OAT IN THE YOGURT MANUFACTURING WITH MIXTURE

OF GOATíS AND COW SKIM MILK

Ricardo A. PARRA-HUERTAS

1*

, Luis J. BARRERA-ROJAS

1

, Diana C. RODRÕGUEZ

1

RESUMEN

La leche de cabra tuvo propiedades nutricionales especiales que la hizo atractiva a los consumidores.

Para la elaboraciÛn de yogurt se utilizÛ leche de cabra y leche de bovino en una proporciÛn 70/30,

respectivamente, se aÒadiÛ 3% de avena y 2% de stevia como endulzante, para comparar el efecto de estos

ingredientes se elaborÛ un yogurt control en cual no contenÌa avena ni stevia. Finalizada la incubaciÛn

se empacÛ y refrigerÛ. El estudio se realizÛ durante 1 mes para lo cual se realizÛ an·lisis fisicoquÌmico,

proximal, sensorial y microscopia electrÛnica de barrido. Los resultados indicaron una acidez final de

0,94% durante el almacenamiento para la muestra de yogurt con stevia, avena y almÌbar de mango,

igualmente los valores nutricionales para esa misma muestra para proteÌna fue 3,82%, fibra 0,14% y

10,51% de carbohidratos. La evaluaciÛn sensorial mostrÛ aceptaciÛn favorable para los dos tratamientos;

sin embargo, el yogurt con avena y stevia tuvo mayor aceptabilidad en comparaciÛn con el control. Los

resultados de SEM evidenciaron la presencia de cristales de stevia y avena. Se concluyÛ que la elaboraciÛn

de yogurt con mezcla de leche de vaca y cabra presentÛ caracterÌsticas aceptables de calidad.

Palabras clave: avena, mango, stevia, yogurt, salud.

ABSTRACT

Goat milk had special nutritional properties that made it attractive to consumers. For the preparation

of yogurt was used goat milk and cow milk in a ratio 70/30 respectively, was added 3% and 2% oat of

stevia as a sweetener, to compare the effect of these ingredients are produced which control yogurt not

containing oat or stevia. After the incubation was packed and refrigerated. The study was conducted for

1 month for which physicochemical analysis was performed, proximal, sensory and scanning electron

microscopy. The results indicated a final acidity of 0.94% during storage for the sample of yogurt with

stevia, oats and mango syrup, also the nutritional values for the same protein sample was 3.82%, fiber

0.14 % and 10.51% carbohydrate. Sensory evaluation showed favorable acceptance for both treatments,

but the yogurt with oats and stevia had higher acceptability compared with the control. The results of

SEM showed the presence of crystals of stevia and oats. It was concluded that the development of yogurt

with mixed cow and goat

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