Desarrollo de un yogurt natural de bajo contenido calórico, enriquecido con quinua entera tostada (tunkahuan) y edulcorado con stevia (rebaudiana bertoni) y sucralosa

The present investigation was developed with the objective of analyzing two types of sweeteners in the elaboration of a natural yogurt as an alternative of low caloric content, nutritionally enriched with whole roasted quinoa. For which two study variables were taken as reference, as are the dependent variables that correspond to the smell, taste, texture, pH, acidity and the independent variables that correspond to the concentration of sucralose and Stevia. For the research process, the physical and chemical microbiological characteristics were determined in accordance with the corresponding Ecuadorian Standards. For the production of natural yogurt with low caloric content, the reception of raw material such as milk and quinoa was established as a first step. The roasted quinoa was prepared from the raw grain, sieved, washed and dried. The quinoa was washed in cold water for fifteen minutes, in an oven for 3 h (90 ° C), roasted on a stainless steel surface for 20 min. After that the milk was taken to a degree of 85 ° C, the quinoa was added previously 50 g in a lapse of 10 minutes. The next step was the cooling of milk with quinoa by thermal shock to 42 ° C for the inoculation. As a next step after reaching the temperature of 42 ° C, 0.04 grams of the lyophilized starter culture was added to the milk. Finally, an incubation was carried out to obtain the yogurt with a pH close to 4.6. To evaluate the acceptability of the product, a sensory analysis was carried out through two tests of preference and acceptance to 30 people. The elaboration of the sample of yogurt was used of 5 percent and 3 percent of stevia; of sucralose 0.10 and 0.15 percent; and the mixture of stevia and sucralose of 0.15g and 0.92; 0.12g and 0.82g. The acceptance test was performed on the best samples scored, in this case the taste of the yogurt Stevia treatment reached the highest percentage of acceptability with what he described as very pleasant. It is recommended to take advantage of the high nutritional value of the product developed in the research, in order to provide an alternative for those people who need the consumption of products with low caloric content.

• Egile nagusia: Beltrán Moso, Katherin Madeley (author)
• Formatua: masterThesis
• Hizkuntza: spa
• Argitaratua: 2018
• Gaiak: INDUSTRIA ALIMENTICIA; ALIMENTOS Y BEBIDAS; ALIMENTOS Y BEBIDAS-ELABORACIÓN; YOGURT; PRODUCTIVIDAD; PROCESO DE PRODUCCIÓN
• Sarrera elektronikoa: http://dspace.udla.edu.ec/handle/33000/10367