Evaluación de parámetros fisicoquímicos y organolépticos de yogurt tipo griego con mermelada de mango (Mangifera indica) empleando estabilizantes, Carboximetilcelulosa (CMC) y pectina

Evaluación de parámetros fisicoquímicos y organolépticos de yogurt tipo griego con mermelada de mango (Mangifera indica) empleando estabilizantes, Carboximetilcelulosa (CMC) y pectina

This experimental research consists of evaluating the physicochemical and organoleptic characteristics of a Greek-style yogurt with mango jam using stabilizers such as Carboxymethylcellulose (cmc) and pectin. Therefore, it seeks to determine how these stabilizers act on the texture, flavor, aroma an...

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Bibliographic Details
Main Author: Choez Machado, Ximena Estefanía (author)
Format: bachelorThesis
Published: 2025
Subjects:
Yogurt tipo griego
ºbrix
pH
Carboximetilcelulosa
pectina
Online Access:http://dspace.utb.edu.ec/handle/49000/18031
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http://dspace.utb.edu.ec/handle/49000/18031

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