Incidence of protein powder Dosidicus gigas “pota” on the physicochemical characteristics in the incubation period for yogurt

• Autores: Córdova, Javier S., Quevedo, Fernando G., Cerrón, Luz M., Inostroza, Luis A., Castro, Rafael, Solari, Armando, Juárez, José R., Villafuerte, Ursula, Hernández, Eloísa M., Condorhuaman, Martín Y., Díaz, Deyli
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revistas - Universidad Nacional Mayor de San Marcos
• Lenguaje: español
• OAI Identifier: oai:ojs.csi.unmsm:article/13629
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/13629
• Nivel de acceso: acceso abierto
• Materia: Polvo proteico de pota; Dosidicus gigas; características fisicoquímicas; incubación del yogur; Protein powder of jumbo squid; physicochemical characteristics; incubation of yogurt

The purpose of the research was to evaluate the influence of protein powder Dosidicus gigas “pota” (PPP) on the physicochemical characteristics during incubation period of yogurt. Milks previously standardized with PPP 1 (YM1), 3 (m2), 5 (YM3), 7 (YM4) and 10% w/v (YM5), plus one control (YM6), were treated, inoculated with ferment dairy 0,002% (w/v) each treatment; finally incubated for six hours at 42°C. During the milk fermentation, every hour were measured the pH, acidity and viscosity. The PPP had a favorable impact on the physicochemical characteristics of yogurt. At the end of the incubation period it was observed that the percentage of acidity reached 1,02 in the treatment YM5, causing decrease in pH to 4,28; the viscosity was higher (58550cP) in treatment YM5. Finally, after three hours of incubation, reached the characteristics required for a good yogurt.