Desarrollo de yogures con una mezcla de leche de oveja y bovina: efecto sobre las características fisicoquímicas, perfil proteico y actividad antioxidante
DOI:
https://doi.org/10.33448/rsd-v11i16.37531Palabras clave:
Composición fisicoquímica; Antioxidantes; Yogures.Resumen
El yogur es uno de los productos lácteos fermentados más populares y un excelente medio para nuevos ingredientes/fuente de alimentos. Este estudio buscó evaluar y caracterizar la leche bovina (BM) y ovina (SM) y el yogur elaborado a partir de leche bovina (BM) y ovina (SM), y la mezcla BM:SM y las respectivas fracciones 100:0, 75:25, 50:50, 25:75 y 0:100, y evaluar su influencia en parámetros fisicoquímicos, antioxidantes, perfil proteico, microestructura y análisis de color para yogures. Los yogures con mayores niveles de acidez, proteína, grasa, sólidos totales, cenizas y calcio se elaborados a la leche de oveja. En cuanto a los atributos de color, todos los yogures presentaron características de color amarillo verdoso después de 21 días de almacenamiento al evaluar los parámetros a* y b*, con predominio de la leche bovina. El perfil de antioxidantes mostró una mayor concentración a 100:0 y 0:100, pero la leche bovina presenta un mayor valor de DPPH (1,1-difenil-2-picrilhidrazilo), mientras que los yogures mantuvieron valores constantes de DPPH durante el almacenamiento, siendo mayores a 0:100. En SEM (Microestructura de Escaneo Electrónico) se observó que la BM (100:0) tiene una estructura más compacta, posiblemente debido al mayor tamaño de las partículas de grasa y la menor concentración de proteína en comparación con la SM (0:100). La leche de oveja presentó mayor valor nutricional, mostrando el potencial en la elaboración de productos con esta leche.
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