Elaboración de yogur de cuajo firme con la adición de diferentes niveles de concentrado de camote.

Abstract

The physicochemical, microbiological, organoleptic and feasibility characteristics of a firm rennet yogurt with various levels of sweet potato concentrate were identified. The methodology implemented had an experimental approach since it was carried out in the facilities of the Food, Bromatology and Animal Microbiology Laboratories of the Department of Animal Sciences of the Higher Polytechnique School of Chimborazo for 120 days. The quality of sweet potato pulp was evaluated using 4 treatments with 4 replicates at levels of 10, 15 and 20% addition to firm rennet yogurt versus a control level (1%) with commercial thickener commonly applied in the dairy industry using a range of 7, 14 and 21 days for the shelf-life test. A completely randomized design (CRD) was applied and the difference between treatments was verified with Tukey at 0.05 significance. A quantitative study was also applied since a statistical analysis was carried out for the treatment of the data. The methodology determined 84.46% moisture, 4.33% carbohydrates and 0.73% total fat in the sweet potato concentrate and verified protein with 12.63%, 2.41% total fat and 0.60% acidity. The yogurt showed an abundance of microorganisms, qualifying T4 as the best treatment with a B/C of $2.51. It was concluded that sweet potato pulp improves a rennet yogurt, it is proposed to conduct a feasibility study for the best level of the study.