Elaboración de yogurt tipo i utilizando algarrobina como edulcorante.

Abstract

The aim of the degree work was to produce type I yogurt using algarrobin as a sweetener. The ingredients used for the yogurt were: cow's milk, lactic ferments and carob syrup with levels of 0%, 8%, 16% and 24%. The product was characterized by physicochemical analysis, of which the following tests were performed, such as: pH, protein, fat, acidity and total solids. For microbiological analysis, total coliforms, fecal coliforms, molds and yeasts were evaluated; for sensory analysis, affective testing was used with a 5-point hedonic scale, each treatment was presented to one hundred people; and finally, an economic analysis was carried out evaluating variables such as cost of production and benefit/cost. In both physicochemical and microbiological analyses, significance levels were evaluated through InfoStat Software, applying a completely randomized design (CRD), with the DUNCAN test (P≤ 0.05), and the Friedman test for sensory analysis. The treatment that presented better physicochemical characteristics of yogurt was: T3 with a pH of 4.18, protein of 2.9%, fat of 3.42%, acidity of 0.74% and total solids of 27.7%; In addition, the following were obtained: absence of total coliforms, fecal coliforms, molds and yeasts; In the organoleptic analysis, treatment 2 using 16% of algarrobin with greater acceptance in the smell, taste and texture, with a production cost $ 2.61 and a benefit / cost $0.96. In conclusion, treatment 2 presents greater acceptance by the consumer due to the benefits provided by the product and at the same time presents a greater economic income for the manufacturer. It is recommended to analyze combinations of caloric and non-caloric sweeteners, to study the acceptability of consumers in yogurt.