文章基本信息

标题：Development of Koumiss Incorporated with Beet and Oat
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作者：Arroyo Susana ; Bermudez Keity J ; Conde Angie 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：16
期号：1
页码：229-233
DOI：10.19026/ajfst.16.5960
语种：English
出版社：MAXWELL Science Publication
摘要：The main goal of this study was to develop an innovative product based on food from vegetal origin (beet and oat) incorporated in a dairy product (koumiss). Raw materials were pasteurized milk, bacterial inoculum, beet and oat. Beet and oat were incorporated according to three formulations. The sensorial analysis (5 points hedonic scale) was done by a panel constituted by 30 non-trained personnel who considered the following attributes: aroma, taste, color, texture. The nutritional analysis was estimated considering the information in the Colombian table of food composition (2015 version). As a result, koumiss presented viscous texture similar to commercial koumiss. Additionally, the content of micronutrients was identified (from major to minor): riboflavin (1.7 mg), iron and zinc (both 1.2 mg), niacin (0.9 mg), thiamin (0.2 mg), vitamin A (97.5 UI) and folic acid (41.7 ug) based on 200 mL. Thus, there was an innovation in the presentation of this food product, which allowed improving their nutritional value. Finally, the developed product achieved a sensorial score of 4, which indicated its acceptation by consumers and commercial potential.