Development of Koumiss Incorporated with Beet and Oat

Arroyo Susana ； Bermúdez Keity J. ； Conde Angie ； Rodríguez Laura P.

《Advance Journal of Food Science and Technology》 16卷S期 (2018/11) Pp. 229-233

https://doi.org/10.19026/ajfst.16.5960

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 μg) 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.

關鍵字

Dairy product ； food fortification ； food from animal origin ； food from vegetal origin ； food intake ； innovation