Utilización de diferentes niveles de okara en la elaboración de yogurt tipo I

Abstract

At the installations of the Dairy Product Processing Plant PROLACMOS, located in the Morona Santiago Province, the addition of okara in the type 1 yogurt was evaluated, adjusted under a completely at random design, with three replications, having as an experimental unit 3L milk. The dry okara reported a protein content which contains 23.76% fat, 13.41 fat; this is why it could be considered as a functional additive. Its considerable raw fiber is 18.50%. the okara is proportional to the measured parameters: pH, viscosity, total solids, ash, protein, fiber, fat inversely proportional to the total sugar content and “Brix, determining significant differences (P<0,05) between treatment measurements. The higher values were evident in the treatment T5 at 20% okara addition as compared to the treatment T1 with 0% okara. The organoleptic analysis reported significant differences between the treatments (P<0,05), the treatments T1 showed high values in flavor and texture of 4.35 and 4.20 points respectively, the treatment T2 with 3.30 points in flavor and texture. The lowest values were reported in the treatment T5 with 1.75 and 1.90 points. In the pH analysis to determine the service life of yogurt with different okara levels, it was observed that there were no significant differences (P<0,05) between the T2, T3 and T5 treatments from 0 to 28 days storage, but there is a different between the treatment T1 and T5 (P<0,05). For the T1 treatment the pH decreased from 4.3 to 3.73, and for the T5 treatment, from 4.60 to 3.93. the lowest production cost was observed in the T1 treatment with 0% addition resulting in a benefit-cost of 1.25 dollars. The okara as a rich fiber source can be significant if it is considered as a functional food, the treatment T2 being the most acceptable and having the highest benefit cost (1.23 dollars)