Examinando por Materia "Yogur"

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    Physico-chemical and proximal characteristics of a probiotic yoghurt developed with quinoa (chenopodium quinoa willd) from Apurimac
    (Universidad Privada Norbert Wiener, 2024-07-27) Garrafa Garrafa, Rose; Saria Bustamante, Xiomara Maricarmen; Mauricio Alza, Saby Marisol
    The objective of the research was to evaluate the physicochemical and proximate characteristics of a probiotic yogurt made with quinoa (Chenopodium Quinoa Willd) from Apurímac. The methodology was based on the analytical-synthetic method, with a mixed approach, classified as applied research, and a quasi-experimental research design. Results showed that the average pH values were 3.9856+0.023 and 4.2372+0.024 for partially dried and fresh bases, respectively, with narrow confidence intervals. Titratable acidity showed averages between 1.0567+0.23657 and 1.3428+0.17139, with significant variations between bases. Moisture content showed substantial disparities, with average values of 5.4622+0.29666 and 82.6222+0.79852 for partially dried and fresh samples, respectively. Protein and fat concentrations varied significantly between samples. Ash showed modest and low fluctuation in concentrations between bases. Both samples showed minimal but highly concentrated fiber content. Conclusion: Findings emphasize significant disparities in probiotic quinoa yogurt attributes between partially dried and fresh bases, with notable variations in pH and titratable acidity. The low standard deviation values indicate great homogeneity in the studied samples, and all measures showed consistency.