Yogurt tipo I con una sustitución parcial utilizando leche de coco (Cocus nucifera L.).

Abstract

The objective of this research work was to determine the characteristics of type I yogurt with coconut milk (Cocus nucifera L) partially used. It was developed by determining the nutritional, microbiological and biochemical characteristics of the yogurt with coconut milk, analyzing the effect of formulations and examining the production costs and profitability. A deductive, inductive and analytical method was used based on bibliographic information from different national and international research works available in the virtual environment such as: indexed journals and university repositories. It was determined that coconut yogurt has 2.90% protein, 15% fat, 8% non-fatty solids and a pH of 4.60. The presence of pathogenic microorganisms is not reported in coconut yogurt research although, a low sensory rating was scored by tasters. Its cost benefit was $ 1.30. It was concluded that coconut yogurt is safe, nutritious, dietary and profitable. It is necessary to improve the sensory characteristics in future research carried out in the Department of Animal Science of the Higher Polytechnic School of Chimborazo.