Desarrollo de una fórmula para elaborar yogur artesanal de dos sabores : aguacate (Persea americana Mill) y ciruela (Spondias purpurea L.).

The general objective of this research was to develop two flavoured fermented milks of avocado (Persea americana Mill) and red mombin (Spondias purpurea L.), the statistical software Design expert version 11 was used to obtain the quantities of each combination and showed 16 combinations to each yogurt flavor. Physical and chemical analysis were determined to the select the yogurt and the best treatment for each flavor was selected whose formulas are: 81% of raw milk, 10.12% of natural yogurt and 8.87% of avocado jelly, for the elaboration of avocado yogurt and 81% of raw milk, 10% of natural yogurt, 10% of red plum jelly, for the elaboration of red mombin yogurt. The two yogurts were organoleptic analyzed for six semi trained students of Nutrition and Aesthetics career in the UCSG, the attributes evaluated were: color, aroma, texture, taste and acceptability. The chemical analysis was done only to the best combination of each yogurt and the result indicated that they are in the range permitted by the INEN 2395 standard, while the microbiological results indicated a non-significant presence of CFU, this is due to the incubation was carried out in artisan conditions, however, the range allowed in the standard was acceptable.

• Glavni autor: Quinzo Gómez, Kelly Paola (author)
• Format: bachelorThesis
• Jezik: spa
• Izdano: 2019
• Teme: INNOVACIÓN; BEBIDAS LACTEAS; AGUACATE; PALTA CIRUELA; LECHE; INÓCULO; INCUBACIÓN LÁCTEA; CULTIVO MADRE
• Online pristup: http://repositorio.ucsg.edu.ec/handle/3317/12537