Evaluación de yogurt aflanado elaborado con diferentes niveles de lacto suero y guanábana.

Abstract

In the dairy plant of the Polytechnic School of Chimborazo assessment aflanado yogurt made with different levels of whey and soursop, where 10, 20 and 30% whey and 1, 2 and 3% soursop they were used was carried out versus a control with three replicates, which were analyzed under a completely randomized design combinational under to analyze the chemical, microbiological and organoleptic physical behavior, so it was determined that the use of 10% whey allowed register 4, 07% protein, 5.08% fat, 83.57% moisture and 1.27 acidity, in the same manner using 1% 3.90% guanábana registration protein, 4.74% fat, 84.12% moisture, pH 4.05 and 1.16 acidity; according to the microbiological analysis of coliform CFU 1,22 it was determined, and 430 CFU / g of molds and yeasts. As for the organoleptic characteristics were determined using 10% whey allowed appearance determine 4.96 points, color points 4.87, 4.58 points aroma, flavor points 5.24, 5.56 consistency points and 4.84 points total acceptance, concluding that this level is right for a healthy product in turn allows to avoid environmental pollution and use of a waste of the dairy industry in feeding man. It is recommended to use whey up to 10% since this will maintain the nutritional quality of yogurt, reduce the microbiological load of total coliforms and maintain the acceptability of the product by consumers.