Jalea de aguaymanto (Physalis peruviana) y estevia (Stevia rebaudiana): efecto fisicoquímico y sensorial en yogurt probiótico
Year: 2026
Type: article
Abstract: Excessive consumption of added sugars in dairy products is a public health problem linked to rising rates of obesity and type 2 diabetes mellitus, which has driven the development of functional foods with lower calorie content and higher nutritional value. However, the combined effect of aguaymanto jelly and stevia on the physicochemical, nutritional and sensory properties, as well as the ascorbic acid content, of probiotic yoghurt has not yet been characterised. The aim of this study was to develop and characterise a probiotic yoghurt formulated with aguaymanto jelly (Physalis peruviana) and stevia (Stevia rebaudiana). A completely randomised design (CRD) was applied with four treatments (T1 = 0%:3%, T2 = 5%:3%, T3 = 10%:3% and T4 = 12%:3% jelly:stevia, respectively). The following parameters were evaluated: pH, titratable acidity, soluble solids, proximate composition, sensory properties and ascorbic acid content. The results were analysed using ANOVA and Tukey’s HSD test (p < 0.05). An increase in jelly content significantly raised the pH (4.10–5.50), titratable acidity (0.67–0.86 % lactic acid) and soluble solids (7.0–12.8 °Brix). T4 had the highest levels of protein (2.58%), ash (0.90%), fibre (0.65%) and 23.92 mg of ascorbic acid per 100 g, with significant differences compared with T1. Furthermore, T3 and T4 achieved the highest sensory acceptance; consequently, the addition of aguaymanto jelly and stevia significantly improved the nutritional, functional and sensory properties of the probiotic yoghurt, making it a healthy, value-added alternative for the dairy industry.
Source: KANYÚ
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7204944883