Incidence of protein powder Dosidicus gigas “pota” on the physicochemical characteristics in the incubation period for yogurt
Descripción del Articulo
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...
| Autores: | , , , , , , , , , , |
|---|---|
| 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 |
| id |
REVUNMSM_342cceae354f687f56b556ecd4c44920 |
|---|---|
| oai_identifier_str |
oai:ojs.csi.unmsm:article/13629 |
| network_acronym_str |
REVUNMSM |
| network_name_str |
Revistas - Universidad Nacional Mayor de San Marcos |
| repository_id_str |
|
| spelling |
Incidence of protein powder Dosidicus gigas “pota” on the physicochemical characteristics in the incubation period for yogurtINCIDENCIA DEL POLVO PROTEICO DE Dosidicus gigas “POTA” EN LAS CARACTERÍSTICAS FISICOQUÍMICAS EN EL PERÍODO DE INCUBACIÓN DEL YOGURCórdova, Javier S.Quevedo, Fernando G.Cerrón, Luz M.Inostroza, Luis A.Castro, RafaelSolari, ArmandoJuárez, José R.Villafuerte, UrsulaHernández, Eloísa M.Condorhuaman, Martín Y.Díaz, DeyliPolvo proteico de potaDosidicus gigascaracterísticas fisicoquímicasincubación del yogurProtein powder of jumbo squidDosidicus gigasphysicochemical characteristicsincubation of yogurtThe 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.El propósito de la investigación fue evaluar la influencia del polvo proteico de Dosidicus gigas “pota” (PPP) en las características fisicoquímicas durante el periodo de incubación del yogur. Las leches, previamente estandarizadas con PPP al 1 (YM1), 3 (YM2), 5 (YM3), 7 (YM4) y 10% p/v (YM5), más un control (YM6), fueron tratadas, inoculadas con fermento lácteo al 0,002% (p/v) para cada tratamiento y, por último, incubadas por seis horas a 42°C. Durante la fermentación láctea se midieron cada hora el pH, acidez y viscosidad. El PPP incidió favorablemente en las características fisicoquímicas del yogur. Al finalizar el período de incubación, se observó que el porcentaje de acidez llegó a 1,02 en el tratamiento YM5, ocasionando disminución en el pH hasta 4,28; la viscosidad resultó más alta (58550cP) en el tratamiento YM5. Finalmente, después de tres horas de incubación, alcanzó las características requeridas para considerarse un buen yogur.Universidad Nacional Mayor de San Marcos, Facultad de Farmacia y Bioquímica2017-08-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/1362910.15381/ci.v19i2.13629Ciencia e Investigación; Vol. 19 Núm. 2 (2016); 61-64Ciencia e Investigación; Vol. 19 No. 2 (2016); 61-641609-90441561-0861reponame:Revistas - Universidad Nacional Mayor de San Marcosinstname:Universidad Nacional Mayor de San Marcosinstacron:UNMSMspahttps://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/13629/12033Derechos de autor 2017 Javier S. Córdova, Fernando G. Quevedo, Luz M. Cerrón, Luis A. Inostroza, Rafael Castro, Armando Solari, José R. Juárez, Ursula Villafuerte, Eloísa M. Hernández, Martín Y. Condorhuaman, Deyli Díazhttps://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessoai:ojs.csi.unmsm:article/136292017-08-02T18:30:22Z |
| dc.title.none.fl_str_mv |
Incidence of protein powder Dosidicus gigas “pota” on the physicochemical characteristics in the incubation period for yogurt INCIDENCIA DEL POLVO PROTEICO DE Dosidicus gigas “POTA” EN LAS CARACTERÍSTICAS FISICOQUÍMICAS EN EL PERÍODO DE INCUBACIÓN DEL YOGUR |
| title |
Incidence of protein powder Dosidicus gigas “pota” on the physicochemical characteristics in the incubation period for yogurt |
| spellingShingle |
Incidence of protein powder Dosidicus gigas “pota” on the physicochemical characteristics in the incubation period for yogurt Córdova, Javier S. Polvo proteico de pota Dosidicus gigas características fisicoquímicas incubación del yogur Protein powder of jumbo squid Dosidicus gigas physicochemical characteristics incubation of yogurt |
| title_short |
Incidence of protein powder Dosidicus gigas “pota” on the physicochemical characteristics in the incubation period for yogurt |
| title_full |
Incidence of protein powder Dosidicus gigas “pota” on the physicochemical characteristics in the incubation period for yogurt |
| title_fullStr |
Incidence of protein powder Dosidicus gigas “pota” on the physicochemical characteristics in the incubation period for yogurt |
| title_full_unstemmed |
Incidence of protein powder Dosidicus gigas “pota” on the physicochemical characteristics in the incubation period for yogurt |
| title_sort |
Incidence of protein powder Dosidicus gigas “pota” on the physicochemical characteristics in the incubation period for yogurt |
| dc.creator.none.fl_str_mv |
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 |
| author |
Córdova, Javier S. |
| author_facet |
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 |
| author_role |
author |
| author2 |
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 |
| author2_role |
author author author author author author author author author author |
| dc.subject.none.fl_str_mv |
Polvo proteico de pota Dosidicus gigas características fisicoquímicas incubación del yogur Protein powder of jumbo squid Dosidicus gigas physicochemical characteristics incubation of yogurt |
| topic |
Polvo proteico de pota Dosidicus gigas características fisicoquímicas incubación del yogur Protein powder of jumbo squid Dosidicus gigas physicochemical characteristics incubation of yogurt |
| description |
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. |
| publishDate |
2017 |
| dc.date.none.fl_str_mv |
2017-08-02 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/13629 10.15381/ci.v19i2.13629 |
| url |
https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/13629 |
| identifier_str_mv |
10.15381/ci.v19i2.13629 |
| dc.language.none.fl_str_mv |
spa |
| language |
spa |
| dc.relation.none.fl_str_mv |
https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/13629/12033 |
| dc.rights.none.fl_str_mv |
https://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/4.0 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Universidad Nacional Mayor de San Marcos, Facultad de Farmacia y Bioquímica |
| publisher.none.fl_str_mv |
Universidad Nacional Mayor de San Marcos, Facultad de Farmacia y Bioquímica |
| dc.source.none.fl_str_mv |
Ciencia e Investigación; Vol. 19 Núm. 2 (2016); 61-64 Ciencia e Investigación; Vol. 19 No. 2 (2016); 61-64 1609-9044 1561-0861 reponame:Revistas - Universidad Nacional Mayor de San Marcos instname:Universidad Nacional Mayor de San Marcos instacron:UNMSM |
| instname_str |
Universidad Nacional Mayor de San Marcos |
| instacron_str |
UNMSM |
| institution |
UNMSM |
| reponame_str |
Revistas - Universidad Nacional Mayor de San Marcos |
| collection |
Revistas - Universidad Nacional Mayor de San Marcos |
| repository.name.fl_str_mv |
|
| repository.mail.fl_str_mv |
|
| _version_ |
1795238297748897792 |
| score |
13.936249 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
