Desarrollo de un ingrediente a base de subproducto de guayaba como aporte de fibra

Abstract

The objective of this research was to develop an ingredient from guava by-products in order to incorporate it into yogur. The effect of the drying temperature (50, 55 and 60 °C) and particle size (>125<212 µm, >106<125 µm) were studied. The treatment with better hydration properties (CRA and CH), were chosen its chemical composition was determined and its effects on the pH, acidity, syneresis and viscosity when it was added incorporated into the yogur was evaluated and compared with a pattern (yogur without ingredient). The best conditions to prepare the ingredient were: 50°C with particle size >125 <212 µm, which presented a CRA of 5.42 g water/g sample, CH of 5.38 ml/g, 1.22% protein, 2.02% of ash, 2.73% fat, 5.49% moisture, 77.81% of FDT, from which 73.88% is FDI and 5.53% is FDS. The ingredient incorporated into the yogur significantly reduced (p <0.05) the pH and syneresis, the acidity and viscosity increased. The recommended dosage is of 3.62 to 4.35 g ingredient in 100 g of yogur.