Importancia terapéutica y estabilizantes-edulcorantes en la tecnología del yogur.

Autores/as

Ricardo Adolfo Parra Huertas
Universidad Pedagógica y Tecnológica de Colombia

Palabras clave:

yogur

Sinopsis

El yogur ha sido definido como una leche coagulada resultante de la fermentación ácido-láctica de leche entera o descremada; tiene apariencia viscosa, textura suave y un sabor ligeramente ácido. Este producto, aparte de tener características sensoriales favorables, tiene efectos terapéuticos en la salud humana, tales como: disminución del colesterol, propiedades anticarcinogénicas, tratamiento y prevención de la diarrea, e inhibición de crecimiento de Helicobacter pylori, entre otros.
El fundamento del método de elaboración del yogur ha cambiado poco a lo largo de los años, y los pasos de su proceso de producción continúan siendo los mismos, aunque han sido objeto de algunas mejoras; sin embargo, existen problemas tecnológicos inherentes o propios del yogur que pueden ser solucionados a través de la utilizaciónde estabilizantes, dentro de estos problemas se encuentran parámetros físicos o químicos que afectan la percepción sensorial,como sinéresis, separación de fases e inestabilidad del producto. Un aspecto por tener en cuenta, desde el punto de vista sensorial, en la elaboración de yogur es el relacionado con la percepción del sabor;para que esta sea agradable se utilizan edulcorantes, que además de mejorar sensorialmente el producto pueden ser fuente de energía para las bacterias ácido-lácticas durante el periodo de fermentación y de almacenamiento del yogur.

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Publicado

17 mayo 2012

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Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.

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ISBN-13 (15)

9789586601955

Fecha de publicación (01)

2012