<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212021000300949</article-id>
<article-id pub-id-type="doi">10.15517/am.v32i3.42883</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Incorporación de proteína de suero dulce en un yogur batido bajo en grasa]]></article-title>
<article-title xml:lang="en"><![CDATA[Sweet whey protein addition to a low-fat yogurt]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Calvo]]></surname>
<given-names><![CDATA[Rebeca]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Víquez-Barrantes]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Araya-Arce]]></surname>
<given-names><![CDATA[Tatiana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>32</volume>
<numero>3</numero>
<fpage>949</fpage>
<lpage>962</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212021000300949&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212021000300949&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212021000300949&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción. El lacto suero de leche bovina es fuente de nutrientes, por lo que su aprovechamiento beneficiaría al consumidor y ayudaría a disminuir las consecuencias ambientales de su descarte. En Costa Rica, la mayor parte de este se utiliza como alimento para animales o se desecha en ríos y suelos. Es necesario desarrollar alternativas para su aprovechamiento. Objetivo. Evaluar el efecto de la incorporación de proteína sérica sobre las características físicas, contenido de aminoácidos y comportamiento en el almacenamiento del yogur con proteína de suero. Materiales y métodos. El estudio se desarrolló en las instalaciones de la Universidad de Costa Rica durante 2011-2015. El suero lácteo se acidificó hasta un pH de 4,8, se calentó a 90 ºC y se mantuvo en reposo por 90 min para lograr la precipitación de la proteína. Se desarrollaron dos muestras de yogur batido bajo en grasa, una control y una con proteína extraída del suero dulce. Se determinó la viscosidad, sinéresis, pH, macronutrientes, aminoácidos totales y libres, para ambos yogures. Se evalúo el comportamiento del yogur con proteína añadida y el agrado general durante veinticuatro días de almacenamiento, mediante análisis sensorial. Resultados. Se obtuvo un yogur con proteína añadida en el cual no se encontraron diferencias significativas, con respecto al yogur control, para pH, sinéresis, macronutrientes, aminoácidos libres, aminoácidos totales (a excepción de la treonina), interacción sinéresis-tiempo de almacenamiento y agrado general durante el almacenamiento. Conclusión. La calidad nutricional y la funcionalidad del yogur con proteína añadida se mantuvo con respecto al control, lo que permitiría incorporar proteína de suero con una metodología factible a escala artesanal.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction. Bovine milk whey is a source of nutrients, so its use would benefit the consumer and help reduce the environmental impact of discarding it. In Costa Rica, most of it is destined as animal feed or disposed in rivers and soils. It is necessary to develop sustainable alternatives for its use. Objective. To evaluate the effect of serum protein incorporation on the physical characteristics, amino acid content, and storage behavior of yogurt with whey protein. Materials and methods. The study was developed at the facilities of the Universidad de Costa Rica, during 2011-2015. The whey was acidified to a pH of 4.8, heated to 90 ºC and kept at rest for 90 min to achieve protein precipitation. Two samples of low-fat whipped yogurt were developed, one control and one with protein extracted from sweet whey. Viscosity, syneresis, pH, macronutrient, total and free amino acids were determined for both yogurts. The behavior of the yogurt with added protein and the overall palatability were evaluated during twenty-four days of storage were evaluated by sensory analysis. Results. A yogurt with added protein showed no significant differences, in comparison with control yogurt, for pH, syneresis, macronutrients, free amino acids, total amino acids (with exception for threonine), syneresis &#8211; storage time interaction and general pleasantness during storage. Conclusion. The nutritional quality and functionality of yogurt with added protein was maintained with respect to the control, which would allow the incorporation of whey protein with a feasible methodology on an artisanal scale.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[productos lácteos]]></kwd>
<kwd lng="es"><![CDATA[aminoácidos]]></kwd>
<kwd lng="es"><![CDATA[subproductos de la leche]]></kwd>
<kwd lng="en"><![CDATA[dairy products]]></kwd>
<kwd lng="en"><![CDATA[amino acids]]></kwd>
<kwd lng="en"><![CDATA[milk byproducts]]></kwd>
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</article-meta>
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