Abstract

PARRA-HUERTAS, Ricardo Adolfo; BARRERA-ROJAS, Luis Javier  and  ROJAS-PARADA, Diana Carolina. Evaluation of the Addition of Oats, Mango and Stevia in Yogurt Made from Mixtures of Goat's and Cow's Semi-Skimmed Milk. Corpoica cienc. tecnol. agropecu. [online]. 2015, vol.16, n.2, pp.167-179. ISSN 0122-8706.

Product development is a sequential process of finding innovative ideas in food and turn them into successful products, i.e., that are safe, provide benefits to the health of consumers and are an alternative food for the consumers. Such is the case of yogurt with goat's and cow's semi-skimmed milk, oats, mango and stevia. A mixture of goat's and cow's semi-skimmed milk with oats, mango and stevia was selected for the production of a yogurt. The objective of this research was to develop a yogurt with goat's and cow's semi-skimmed milk, using oats, mango y stevia evaluating their effect on the physical, chemical, structural, nutritional and sensorial characteristics during storage, while drawing the added value provided by goat's and cow's semi-skimmed milk, oats, mango and stevia as a sweetener and its use in industry. The yogurt was made taking into consideration three mixtures of goat and cow milk 90%-10%, 70%-30%-50%-50% respectively, sensory analysis determined that the best mix corresponded to 70%-30%. Eight formulations 70%-30% of yogurt were prepared by combining oats, mango and stevia at different concentrations before and during incubation. The experiment was 15 days long and the pH, acidity and syneresis were evaluated. The best formulation was selected and compared to a mixture of goat's and cow's semi-skimmed milk with sucrose. The physicochemical, microbiological, proximal, sensory and structural characteristics were determined for both treatments during 30 days. The results suggest that the addition of 3 % oats, 5 % mango and 2 % stevia to a 70/30 mixture of milk is favorable in the preparation of the yogurt.

Keywords : yogurt; food storage; food processing; chemicophysical properties.

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