Utilización de la oca (oxalis tuberosa) para la elaboración de yogurt. Riobamba 2014

Abstract

This research consisted in the use of oca for making yogurt as a healthy alternative for milk products, it was carried out at the Gastronomy school of ESPOCH workshop; this tuber has been put aside in the consumption due to the lack of knowledge about its nutritional content. It was sustained bibliographically and it was determined that the best alternative to elaborate it is the milk fermentation; such process was performed from the milk reception, pasteurization, incubation, mixing, and cooling. Next to add the oca with the fermented milk it was necessary to elaborate the marmalade whit selected oca which was previously exposed to sun. Then the equal percentages were added, they were: 10%, 20%, and 30% marmalade in a litter of milk the three formulae were sent to the laboratory for the microbiological tests which registered absence of Total Coliforms and Escherichia coli, a bromatological analysis was also carried out to determine the protein, humidity, fat, acidity, total sugars and carbohydrates checking if they are under the 2395 INEN norm, then it was necessary to apply an acceptability test where the formula 001 had 53% of acceptance, on the other hand it met the yogurt organoleptic characteristics. The Andean region had a diversity of tuber samong them are the oca which has not been used for years in gastronomy, its use in this research reflects that is a good option to make a new healthy dairy product.