Adición de suero de leche en polvo al yogur: efectos sobre el tamaño de partícula, la microestructura y la textura
DOI:
https://doi.org/10.33448/rsd-v10i11.19404Palabras clave:
Suero de leche; suero de leche; tamaño de partícula; fosfolípidos; fermentación.; Tamaño de partícula; suero de leche; tamaño de partícula; Fosfolípidos; fosfolípidos; Fermentación.; fermentaciónResumen
Se investigó la adición de suero de leche en polvo como sustituto de grasa parcial en formulaciones de yogur con materia seca constante. Se produjeron tres formulaciones de yogur que contenían 0% (T1), 1,36% p·p-1 (T2) y 3,34% p·p-1 (T3) de suero de leche en polvo en el producto final. El tamaño de las partículas y la variación del pH se controlaron durante la fermentación; Se realizaron microscopía electrónica de barrido y análisis del perfil de textura en el producto final. La muestra de control mostró un tamaño de partícula más grande el día después de la producción y al final de la fermentación, así como una microestructura de red más compacta con un tamaño de poro promedio más pequeño. En comparación con los prototipos con suero de leche añadido, la muestra de control mostró una mayor firmeza. El suero de leche en polvo podría actuar como sustituto graso del yogur pero favorece la formación de una microestructura de red menos compactada, con poros dilatados, menor elasticidad a los 21 días y menor dureza en los dos tiempos evaluados (21 y 42 días).
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Derechos de autor 2021 Elisângela Ramieres Gomes; Mariana Braga de Oliveira; Isis Rodrigues Toledo Renhe; Rodrigo Stephani; Antônio Fernandes de Carvalho; Alisson Borges de Souza; Ítalo Tuler Perrone ; Alan Frederick Wolfschoon Pombo
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