Martínez Reyes, Camila

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    Características físico-químicas y sensoriales de un yogurt elaborado con derivados del cáñamo
    (2024-05-09) Martínez Reyes, Camila; Ponce de León-González, Leyda; College of Agricultural Sciences; Orellana-Feliciano, Lynette E.; Muñoz, Miguel A.; Department of Animal Science; Malavez Acevedo , Yadira
    Yogurt is a fermented dairy product that is highly consumed for its functional and health-beneficial properties. Within this market, fortification practices with plant-based proteins have increased. This research aims to produce a yogurt fortified with protein concentrates derived from hemp seeds. For this, a concentrate powder based on hulled hemp seeds (HPM) and a protein isolate from the seeds (HPI) was used. The HPM from Bob's Red Mill brand contains 39% crude protein while the HPI from Evo Hemp contains over 90%. Two percent of each of these derivatives were added to the Hemp Protein Meal Yogurt (HPMY) and Hemp Protein Isolate Yogurt (HPIY) formulations. The addition of these ingredients was found to increase the ash, fat and protein content of yogurts while improving water holding capacity. A decrease in pH and increase in titratable acidity were observed after a 28-day storage period. Both HPMY and HPIY were more viscous, firm, and consistent than the control. The addition of these derivatives promoted the development of LAB for the end of storage in the HPIY mainly. No contamination by coliform organisms was found, although the presence of yeast since the beginning and during storage could lead to early deterioration of the product. The sensory analysis indicated that 74% of the panelists preferred control yogurt over the treatments.