Aplicación de hidrocoloides en la elaboración de yogurt

• Autor: Bartolo Rodríguez, Luis Miguel
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Universidad Nacional de Trujillo
• Repositorio: UNITRU-Tesis
• Lenguaje: español
• OAI Identifier: oai:dspace.unitru.edu.pe:20.500.14414/10952
• Enlace del recurso: https://hdl.handle.net/20.500.14414/10952
• Nivel de acceso: acceso abierto
• Materia: Yogurt; hidrocoloides; textura; sinéresis; viscosidad

The aim of this review is to determine the types of hydrocolloids used in the production of yogurt, as this product represents very good for the consumer. Yogurt is especially characterized as a viscous liquid or soft but with the consistency of a gel, but in both cases, the texture should be uniform and firm, with minimal syneresis, besides the taught by permitted substances to be added. Because of this problem, in recent years there have been alternatives to ensure good texture of yogurt and at the same time meet the new needs of the modern consumer. Within these alternative technologies is the use of hydrocolloids in making yogurt for better appearance. The main reason for the use of hydrocolloids is their ability to modify the rheology of food systems. This includes two basic properties of food, ie, flow behavior (viscosity) and solid characteristics (texture), hydrocolloids used as food additives for overall improvement of food