Utilización de la stevia como un edulcorante natural en la elaboración de leche condensada de cabra.

Abstract

The objective of this study was to elaborate condensed goat milk (Capra hircus), for which the best formulation was established using different concentrations of Stevia (Stevia rebaudiana Bertoni) to strengthen the immune system by determining its bromatological, physicochemical and microbiological characteristics. The acquisition of the goat milk was obtained from the La Jaira farm and the ESPOCH-TUNSHI dairy plant. To make the product, a process of partial evaporation of the milk was carried out by applying different concentrations of Stevia (0%, 13%, 16% and 19%). For the statistical analysis, the Tukey test was used, resulting in highly significant differences for the attributes of protein, dry extract and humidity, unlike the attributes of fat and brix degrees, which showed significant differences among the four treatments applied, represented by T0, T1, T2. T3. As for the organoleptic characteristics, the sensory attributes of flavor, color, odor and texture were evaluated by applying the Friedman test, resulting in the T1 treatment with 13% Stevia, which had the best score among the treatments, Microbiological analysis showed total absence of molds at 14 days and yeasts at 14, 21 and 28 days in all treatments, and presence of molds at 21 and 28 days in treatments T0, T1, T2 and T3, with all four treatments complying with INEN 704 standards for condensed milk. It is concluded that the physicochemical, microbiological and sensory composition of the product was T1 where it presented 68.65% dry extract, 31.35% humidity, 54 brix degrees complying with the norms. It is recommended to continue the study with the use of Stevia and goat milk for the elaboration of food products due to the benefits they provide to the consumer's health.