Elaboración de yogurt con leche de cabra y diferentes niveles de mashua (Tropaeolum tuberosum).

Abstract

The objective of this research was to elaborate yogurt with goat milk and different levels of mashua (tropaeolum tuberosum) for which formulations were created using different levels (0, 8, 10, and 12%) of mashua pulp; probiotic lactic culture (0.05g/lt) was added to the fermented goat milk at a temperature of 45°c for 6 hours. Physicochemical characteristics such as % protein by the kjeldahl method, % fat by gerber, ph by a ph meter, acidity by titration, and soluble solids by a refractometer were evaluated. Microbiological characteristics were also analyzed with the technique of sowing by plate extensions and depth with different dilutions according to the type of microorganism. A hedonic scalar test was applied to 30 untrained panelists for organoleptic characteristics, and for economic characteristics, the benefit/cost indicator was used. For data analysis, the statistical software "infostat" was used, applying a dca and the tukey mean separation test (p≤0.05). The kruskal-wallis test was used for the sensory analysis data. The 12% mashua pulp generated higher physicochemical values for protein, soluble solids, and acidity (4.4%, 12°brix, and 0.92%, respectively). In the microbiological part, all treatments showed the absence of total coliforms, E. coli, and molds but the presence of lactic acid bacteria (lab) and yeast within the established range. The mashua pulp in the yogurt had an impact on flavor and texture. The economic analysis determined that as the levels of mashua pulp increase, profit decreases and costs increase. Due to the nutritional properties of mashua, it is recommended to use it in the elaboration of another type of fermented product and to investigate its antimicrobial effect.