Lobato Calleros, Consuelo, asesor Ramírez Santiago, César, dir. Sandoval Castilla, Ofelia, asesor text drama monographic d

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Disponible en PDF Almidón resistente Dairy industry Industria lechera Resistant starch Yogur Yogurt 185598 220117 IA_El objetivo de este trabajo fue evaluar las características texturales y sensoriales de un yogurt bajo en grasa utilizando como sustitutos almidones modificados químicamente en comparación con el yogur completo en grasa láctea. Se elaboraron tres yogures bajos en grasa reconstituidos con leche entera y descremada en polvo (12.5 g de grasa láctea/L): adicionados con almidón nativo de maíz, almidón modificado de maíz ceroso o almidón modificado de tapioca comparados con un control (25 g de grasa láctea/L) sin almidón. Se determinó la composición química, sinéresis, microestructura. Se evaluaron características texturales y sensoriales. Los almidones de maíz y tapioca químicamente modificados originaron un yogurt con los valores más altos de fracturabilidad, dureza, cohesividad y adhesividad. El análisis sensorial descriptivo reveló que los almidones modificados químicamente contribuyeron positivamente en las características sensoriales del yogurt (cremosidad, viscosidad, grasosidad y acidez). La microestructura de YAMT y YAMM mostraron una red de proteínas más compacta y continua a diferencia de la microestructura de YC, el cual presentó una red débil. Por lo tanto, la adición de almidones modificados químicamente como sustitutos de grasa en la elaboración de yogurt, permite mejorar las características texturales y sensoriales del yogurt y de esta manera obtener un producto funcional con menor contenido calórico. The growing demand for functional foods, the food industry requires is constantly looking for ingredients that can be added to food. In particular, the chemically modified starch, which also qualifies as resistant starch (AR) has been of great interest both for its potential health benefits similar to the fiber as its functional properties (Fuentes- Zaragoza, 2011). The aim of this study was to evaluate the textural, instrumental and sensory characteristics of a reduced-fat yogurt using modified starches as a substitute and compared with a full-fat control yogurt. Three reduced-fat stirred yogurts were prepared from reconstituted whole and skim milk powder (12.5 g of milk fat) added with native maize and modified waxy maize or modified tapioca starches compared to a control (25 g of milk fat) without starch. Chemical composition was determined, syneresis, microstructure, textural and sensory characteristics were evaluated. The chemically modified waxy maize and cassava starches originated a yogurt with the highest values of fracturability, hardness, cohesiveness and adhesiveness. The descriptive sensory analysis revealed that modified starches contributed positively to the sensory characteristics of yogurt (creaminess, stickiness, fattiness, acidity). Microstructure of YATM and YAMM showed a network more compact and continuous unlike YC microstructure, which was a weak proteins network .Therefore, the addition of modified starches as fat replacer in the preparation of yogurt can improve the textural and sensory characteristics yogurts, and thereby obtain a functional product with a lower caloric content.