Effect of chayotextle starch and erythritol on the physicochemical and sensory quality of a blackberry yogurt enriched with inulin | Effect of starch from chayotextle (Sechium edule (Jacq.) Sw.) and erythritol on the physicochemical and sensorial quality of a yogurt en-riched with inulin

إنجليزي. Objective: The objective of this work was to evaluate the effect of incorporating chayotextle root starch and erythritol on the physicochemical quality of a yogurt enriched with inulin. Design/methodology/approach: For which the following treatments T1 were established: Erythritol 2.1%; T2: Starch 1% + Erythritol 2.1%; T3: Sugar 1.5% + Erythritol 1.05%; T4: Starch 1% + Sugar 1.5% + Erythritol 1.05%; T5: Sugar 3% and T6: Starch 1% + Sugar 3%. The variables that were analyzed were nutritional content, pH, total soluble solids, syneresis, and sensory quality was determined through a CATA. Results: The results indicate that the incorporation of chayotextle starch to yogurt favored an increase in the content of non-fat solids and a decrease in syneresis while the use of erythritol as a sugar substitute decreased the caloric and non-fat solids content and increased the pH and syneresis, otherwise when sugar was used. Enriching all formulations with 5% inulin favored greater stability and an increase in dietary fiber for all treatments. Sensorially, chayotextle starch in combination with sugar favored greater sensory acceptance of yogurtLimitations on study/implications: It would be necessary to evaluate the texture profile of the yogurt, as well as the use of other stabilizers such as other starches such as potato, corn or cassava or gums such as xanthan and arabica or even carboxyme-tylcellulose, which are the most commercial. Findings/conclusions: La adición de eritritol no sustituye al azúcar como edulcorante desde el punto de vista sensorial; Sin embargo, nutricionalmente reduce el contenido calórico en un 57%. Además, la inulina favorece un mayor contenido de fibra dietética, mientras que el almidón de chayotextle en conjunto con el azúcar favoreció preservar las características fisicoquímicas y sensoriales del yogurt.

الأسبانية؛ قشتالية. Objective: To evaluate the incorporation of chayotextle (Sechium edule) root starch and erythritol on the physicochemical quality of a yogurt enriched with inulin. Design/methodology/approach: The following treatments were established: T1: Erythritol 2.1%; T2: Starch 1% + Erythritol 2.1%; T3: Sugar 1.5% + Erythritol 1.05%; T4: Starch 1% + Sugar 1.5% + Erythritol 1.05%; T5: Sugar 3% and T6: Starch 1% + Sugar 3%. The variables nutritional content, pH, total soluble solids, syneresis, and sensorial quality were determined through CATA. Results: The incorporation of chayotextle starch to yogurt favored an increase in the content of non-fatty solids and a decrease in syneresis, while the use of erythritol as sugar substitute decreased the caloric content and of non-fatty solids and increased the pH and syneresis, contrary to the use of sugar. Enrichening all the formulations with 5% of inulin favored the stability and increased the dietary fiber in all the treatments. Sensorially, the chayotextle starch combined with sugar favored a greater sensorial acceptance of the yogurt. Limitations on study/implications: To evaluate the texture profile of the yogurt, as well as the use of other stabilizers such as potato, corn, yucca and gums like xanthan, arabic or even carboxymethyl cellulose which are commercial. Findings/conclusions: The addition of erythritol does not substitute sugar as a sweetener from the sensorial point of view. However, nutritionally, it reduces the caloric content in 57%. Inulin favors the dietary fiber content, while the chayotextle starch together with sugar preserved the physicochemical and sensorial characteristics of yogurt