English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

espanolEn este estudio, se evaluo las propiedades fisicoquimicas, probioticas y antioxidantes en el tiempo, del yogurt de mortino (Vaccinium meridionale Swartz) elaborado a partir de dos concentraciones de almibar de fruta (15 y 20%). En las propiedades fisico-quimicas se aprecia descenso del pH, aumento de acidez titulable y disminucion de la concentracion de sacarosa. Los resultados de la estabilidad probiotica revelaron que la concentracion de 106 UFC/mL se mantiene durante los 16 primeros dias de almacenamiento como lo recomienda la norma para productos probioticos. Los resultados de actividad antioxidante, del contenido de fenoles totales y de antocianinas totales, revelaron que existe un incremento de estas entre los primeros 8 y 12 dias de almacenamiento y luego un descenso. Se concluye que el producto puede ser considerado como un alimento nutraceutico. EnglishIn this study, the physicochemical, probiotic and antioxidant properties in time, of yogurt prepared with Colombian berry syrup (Vaccinium meridionale Swartz) at two concentrations (15 and 20 % of fruit).The physicochemical changes experienced by the product during storage were the pH decrease, increasing acidity values and decreased sucrose concentration. The results of the probiotic stability for all samples revealed that the concentration of 106 CFU/mL is stable for the first 16 days of storage as recommended by the standards for the description of probiotic products. The results of antioxidant activity, of total phenols content and of anthocyanins, revealed an increase of these between the first 8 and 12 days of storage and after that a decline of these characteristics. It is concluded that the product can be considered as a nutraceutical food.

información tecnológica

Efecto del Tiempo de Almacenamiento sobre las Propiedades Fisicoquímicas, Probióticas y Antioxidantes de Yogurt Saborizado con Mortiño (Vaccinium meridionale Sw)