Bibliographic citations
Arrigoni, E., (2014). Efecto de la adición de harina de maca (lepidium meyenii) y del tiempo de almacenamiento sobre la acidez, sinéresis, viscosidad aparente y aceptabilidad general de yogurt batido simbiótico [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/843
Arrigoni, E., Efecto de la adición de harina de maca (lepidium meyenii) y del tiempo de almacenamiento sobre la acidez, sinéresis, viscosidad aparente y aceptabilidad general de yogurt batido simbiótico [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2014. https://hdl.handle.net/20.500.12759/843
@misc{renati/375247,
title = "Efecto de la adición de harina de maca (lepidium meyenii) y del tiempo de almacenamiento sobre la acidez, sinéresis, viscosidad aparente y aceptabilidad general de yogurt batido simbiótico",
author = "Arrigoni Shashiki, Enrique Nobuyuki",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2014"
}
The effect of the addition of maca flour (Lepidium meyenii) (5.0%, 7.5%, 10.0% based on dried milk powder weight) and storage time (7, 14, 21, 28 days) on the acidity, syneresis, apparent viscosity, and overall acceptability of symbiotic stirred yogurt was evaluated. The rheological characteristics and apparent viscosity of the different treatments were determined at 10 °C. The variance analysis indicated a significant effect of the addition of maca flour and storage time on the apparent viscosity, yield stress, and fluid consistency index. In addition, it was determined that the fermented milk with maca flour is a non-Newtonian fluid that presents a general plastic behavior. The treatments with an addition of 10% of maca flour presented the lowest percentage of syneresis. Fermented milk with an addition of 5.0% of maca flour was the best treatment since it presented the highest apparent viscosity (196.27 mPa.s). Friedman and Wilcoxon tests were applied to the results of the sensory analysis; it was found significant differences among treatments, being the 5.0% of maca flour treatment the best from the statistical point of view. The symbiotic stirred yogurt was accepted until the fourteenth day.
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