How loquat can revolutionise the food industry

The loquat is known by various names around the world, and is abundant in temperate regions such as Mexico, Argentina, Brazil, Chile, China, Spain, Greece, Italy and Portugal, among others. Today, the fruit is emerging as a potential 'super-ingredient' to enrich yoghurt, according to a Peruvian media report.

 

Loquat is rich in phenols and carotenoids, substances with anti-inflammatory properties. In addition, its high fibre content favours the growth of probiotics, making it an ideal choice for incorporation into dairy foods such as yoghurt.

 

As the probiotic yoghurt market experiences significant growth globally, interest in healthy ingredients such as loquat is intensifying. Growing consumer awareness of the benefits of probiotics for overall wellbeing is driving this trend.

 

The Technical Vocational School of Ataturk University in Turkey examined the feasibility of adding loquat in different concentrations to natural yoghurts fortified with probiotic strains. The results revealed improvements in both organoleptic and functional aspects of the yoghurts, demonstrating the potential of this fruit in the dairy industry.

 

In practical terms, it is believed that a loquat solution at concentrations of 10% to 15% is sufficient to significantly enhance the texture and flavour of yoghurt, while promoting the proliferation and preservation of probiotics.

 

 

 

 

 

fuente: agraria.pe