Valoración de la Calidad del Yogur Elaborado con Distintos Niveles de Fibra de Trigo

Abstract

At the Dairy Products Plant of Tunshi, of the Cattle and Livestock Faculty of the ESPOCH, the addition of four wheat fiber levels (0.5, 1.0, 1.5 and 2.0%) was evaluated in the yogurt processing against the control tratment (0% wheat fiber), distributed under a completely at random desing, with three replications per treatment and an experimental unit size of three milk liters. It was determined that the physical and chemical properties were statistically affected in the dry matter contents which underwent an 18.90 at 23.78% increase. Likewise the protein, from 5.81 to 6.07%, ashes 0.70 to 0.91% and fiber 0.63 to 1.56%. The microbiological analyses determined the absence of pathogenic microorganisms, showing only germs from the normal yogurt flora. As to the organoleptic features, these were statistically influenced. The yogurt processed with 1.0% wheat fiber showed the highest total score 80.40/100. It is recommended to use 2.0% wheat fiber in the yogur processing because in this level the prebiotic feature is obtained and the production cost is lower so that profitability is increased (B/C 1.26). Alternatives permitting to improve the organoleptic features to have a major consumer acceptance and searched.