Utilización de jarabe de oca ((Oxalis tuberosa) en la formulación de yogurt griego.

Abstract

This research's objective was to use oca root syrup (Oxalis tuberosa) in the formulation of Greek yogurt. Characterization of the syrup obtained by enzymatic hydrolysis was carried out. The process of Greek yogurt included different levels of oca root syrup (10%, 20%, and 30%) and a control treatment with four replicates, each with an experimental unit size of 250g per replicate. The microbiological and bromatological analyses were determined according to the requirements established by the Ecuadorian Technical Standard INEN 2393-2011, which results were subjected to a completely randomized design, analysis of variance, and separation of means by Tukey's test (P<0. 05). An affective test with a hedonic scale was applied for the sensory analysis with 50 tasters. The degree of acceptability was determined using a Likert scale, and finally, the economic analysis was determined by means of the benefit/cost indicator. The microbiological analysis reported the absence of E. coli, total coliforms, molds, and yeasts. The bromatological results showed that the different levels of goose syrup affected the physicochemical properties of the Greek yogurt, where fat presented 2.50% and 2.48%, protein 2.81% and 2.78% when 20% and 30% of syrup was added. The sensory analysis reported 42% and 46% acceptability for the treatments with 20% and 30% syrup, qualifying them with a white color, pleasant smell, sweet flavor, and creamy consistency. The economic analysis showed a cost-benefit of $0.59 and $0.17 for the 20% and 30% syrup. It was concluded that the best treatments in terms of acceptability were those using 20% and 30% syrup. It is recommended to carry out studies on using oca root syrup in other products for greater profitability.