Evaluación del yogur griego elaborado con mermelada de kiwi (Actinidia deliciosa) y diferentes edulcorantes.

Abstract

This research aimed to conduct a nutritional evaluation of Greek yoghurt with kiwi jam (Actinidia deliciosa) and different sweeteners (sugar, stevia, aspartame, and sucralose), divided into four treatments, each with four repetitions. The methodology in this study included the InfoStat software to measure significance levels for the physicochemical and microbiological analyses by applying a Completely Randomized Design (CRD) and Tukey's test (P ≤ 0.05). Additionally, the sensory analysis followed the Friedman test. The physicochemical analyses of density, pH, acidity, protein, fat, carbohydrates, and caloric content were necessary to characterize the product. The microbiological analyses assessed the presence of E. coli, moulds, and yeasts, while the sensory analysis involved an affective test using a 5-point hedonic scale with 100 panellists. The economic analysis evaluated production costs and the benefit/cost ratio. The treatment with aspartame as the sweetener showed the best physicochemical characteristics: density (1.05 g/ml), acidity (0.59%), pH (4.61), protein (6.21 g), fat (4.55%), carbohydrates (1.49 g), and caloric content (71.72 Kcal). The microbiological analysis showed that all treatments were free from E. coli, moulds, and yeasts. Sensory analysis revealed that the treatment with stevia as the sweetener had the highest acceptability among panellists due to its superior taste. The economic analysis demonstrated that all treatments were economically viable, with a profitability ratio of 1.30 dollars for every dollar invested. Finally, the treatment with stevia was the most acceptable regarding taste, while the treatment with aspartame was the most favourable nutritionally.