Reología del yogur: efectos de las operaciones unitarias en el procesamiento y uso de aditivos
DOI:
https://doi.org/10.37135/ns.01.07.09Palabras clave:
Biotecnología de alimentos, emulsificantes del yogur, estabilizantes del yogur, ingeniería de alimentos, productos lácteos, yogur batido, reología del yogur, tecnología de alimentos, viscosidad del yogurResumen
El objetivo de esta investigación es determinar los factores que influyen en las características reológicas del yogur batido, mediante una revisión sistemática de artículos científicos utilizando el método PRISMA para la inclusión y exclusión de información. Para lograr nuestro objetivo se analizaron las variables relacionadas a las operaciones unitarias como la estandarización, pasteurización,
inoculación, batido y almacenamiento que afectan a la viscosidad del yogur batido, estableciendo (temperaturas, tiempos y velocidades para cada operación unitaria) basados en la información proporcionada en los
artículos consultados. Además, se analizó los aditivos que afectan a la
viscosidad del yogur tomando en cuenta las características de la muestra
analizada, el equipo utilizado y velocidades de corte, determinando que todos estos factores afectaban significativamente la viscosidad del
yogur. El análisis realizado permite establecer que la viscosidad es
influenciada por las características físico-químicas de la leche y
operaciones unitarias presentes en el procesamiento de yogur. Los
emulsionantes y estabilizantes influyen directamente en la viscosidad del producto final contribuyendo al aumento de la sinéresis durante el
tiempo de almacenamiento.
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