Milk fermented with vegetable ingredients

Abstract

The aim of this work is to develop a fermented milk with walnut, oat bran, cinnamon and cocoa with good acceptance and the required viability. In their elaboration skim milk, Streptococcus termophilus and Lactobacillus acidophilus, honey and vegetable ingredients were used. An exploratory test was carried out to establish the dose intervals of the ingredients taken as independent variables according to the criteria of the tasters. A mixture design was carried out where the independent variables were oat bran, cinnamon and walnut in doses of 0.8, 1.4 and 2%, and skimmed milk from 85 to 88%, obtaining 20 formulations; while the response variable was sensory quality. Selected formulation was characterized from the chemical, microbiological and sensory point of view. Formulation was evaluated as I like it very much. Its composition is consistent with that specified for yogurt: semi-skimmed fermented milk (1.90% fat), fortified in proteins (4.99%), presence of fiber (0.61%) and viability is greater than the therapeutic minimum (log [ufc/mL] = 7.84).