Sensory acceptability of probiotic mango (mangifera indica) yogurt enriched with dehydrated pasteurized egg albumin

• Autores: Jordan-Suarez, Oscar, Silva Puente-Arnao, María Angélica
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Universidad Le Cordon Bleu
• Repositorio: Revistas - Universidad Le Cordon Bleu
• Lenguaje: español
• OAI Identifier: oai:ojs2.52.234.130.152:article/105
• Enlace del recurso: https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/105
• Nivel de acceso: acceso abierto
• Materia: yogurt, probiotics, pasteurized dehydrated albumin, enrichment, functional foods; Yogurt, probióticos, albúmina, enriquecimiento, alimentos funcionales

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.