Yogurt with Lactobacillus acidophilus fortified with anchovy oil as a source ofOmega-3
DOI:
https://doi.org/10.18050/revucvhacer.v14n4a6Keywords:
Yogurt, Probiotic, Anchovy, Microbiota, SensoryAbstract
The report aims to evaluate how the production of a probiotic yogurt with anchovy oil can improve the nutritional health of the population of Chimbote. The proposal stems from the need to promote functional foods that benefit
the gut microbiota while simultaneously utilizing local marine resources, especially anchovies. To this end, four formulations were developed with different percentages of oil (0%, 2%, 4%, and 6%), keeping the other ingredients constant and following a process that included pasteurization, inoculation, emulsification, fermentation, and cooling.
A sensory evaluation and a survey of 50 consumers were also conducted to measure product acceptance. The results
indicated that the formulations with 2–4% oil achieved the best balance in flavor, aroma, and texture, along with a
high intention to consume and a positive price perception. Overall, the study demonstrates that this enriched probiotic
yogurt represents a viable option for contributing to local nutrition.
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Copyright (c) 2025 Vania Melissa Custodio Cerna, Diego Steven Mendoza Vega, Nelson Hugo Ramirez Siche
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