Se elaboró yogurt probiótico de mango (Mangifera indica) enriquecido con albúmina pasteurizada deshidratada empleando tres porcentajes (1, 2 y 3%); las muestras fueron sometidas a un análisis sensorial de aceptabilidad general (apariencia, textura y sabor) empleando treinta jueces por triplicado. Se encontró que la fórmula con mayor aceptabilidad corresponde a la muestra enriquecida con 2% de albúmina pasteurizada deshidratada, la cual tiene la siguiente composición proximal por cada 100 gramos de yogurt: proteínas 5,32g, hidratos de carbono 14,06g, grasas 3,92g y energía total 113kcal. La cantidad de microorganismos probióticos encontrados en el yogurt fue de 1,5x109ufc/g, de los cuales la cantidad de 18x104ufc/g fueron exclusivamente bifidobacterias. Con ésta formulación se ha conseguido incrementar el aporte proteico en 80% en comparación con el promedio de cinco marcas ...

Samples of a probiotic mango (Mangifera indica) yogurt were prepared with three percentages of dehydrated pasteurized egg albumin (1, 2 and 3%), which were assessed by thirty different consumers (by triplicate) in terms of Appearance, Texture and Flavor. Yogurt enriched with 2% of albumin showed the greatest acceptance for Flavor, and a protein content of 5.32 g/100 g; this amount represents an increase of 80% in comparison with the average protein content of five commercial yogurts.The amount of probiotic microorganisms found in the yogurt was 1.5x109 cfu/g, wherein the amount of 18x104 cfu/g were exclusively bifidobacterias.

Samples of a probiotic mango (Mangifera indica) yogurt were prepared with three percentages of dehydrated pasteurized egg albumin (1, 2 and 3%), which were assessed by thirty different consumers (by triplicate) in terms of Appearance, Texture and Flavor. Yogurt enriched with 2% of albumin showed the greatest acceptance for Flavor, and a protein content of 5.32 g/100 g; this amount represents an increase of 80% in comparison with the average protein content of five commercial yogurts.The amount of probiotic microorganisms found in the yogurt was 1.5x109 cfu/g, wherein the amount of 18x104 cfu/g were exclusively bifidobacterias.

Se elaboraron yogures probióticos de mango (Mangifera indica) enriquecidos con 1, 2 y 3% de albúmina pasteurizada deshidratada (APD), los cuales fueron sometidos a un análisis de aceptabilidad (Apariencia, textura y sabor) empleando treinta jueces consumidores.Se seleccionó la muestra enriquecida al 2% por presentar mayor aceptabilidad en cuanto al sabor, y un contenido proteico de 5.32 g/100 g, representando un incremento de 80% en comparación con el promedio de cinco marcas comerciales. La cantidad de microorganismos probióticos encontrados en el yogurt fue 1.5x109 ufc/g, de los cuales 18x104 ufc/g fueron exclusivamente bifidobacterias

Samples of a probiotic mango (Mangifera indica) yogurt were prepared with three percentages of dehydrated pasteurized egg albumin (1, 2 and 3%), which were assessed by thirty different consumers (by triplicate) in terms of Appearance, Texture and Flavor. Yogurt enriched with 2% of albumin showed the greatest acceptance for Flavor, and a protein content of 5.32 g/100 g; this amount represents an increase of 80% in comparison with the average protein content of five commercial yogurts.The amount of probiotic microorganisms found in the yogurt was 1.5x109 cfu/g, wherein the amount of 18x104 cfu/g were exclusively bifidobacterias.