Utilization of rubas (ullucus tuberosus) as an alternative in the preparation and characterization of yogurt
2015
Ricardo A. Parra
Yogurt is a food produced by bacterial fermentation of milk that is beneficial to human health. The tuber rubas (Ullucus tuberosus) is a good alternative to human nutrition; however, this food is underexploited and its consumption is limited to a small areas in South America. It is necessary to diversify its consumption through the development of new products based on this tuber. The objective of this work was to develop a yogurt based on rubas. A yogurt prepared based on a rubas concentrate was compared to a regular yogurt without rubas. pH, acidity and syneresis were measured and sensorial, microbiological and proximal analysis were performed during four weeks. Acidifying bacterias were able to grow in rubas yogurt. Sensory evaluation showed that the rubas yogurt had good acceptability. pH, acidity, and the values of the proximal analysis were similar to the regular yogur. However, Syneresis values were lower in yogurt with rubas. Rubas tuber is a good alternative to prepare yogurt.
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