Evaluación de parámetros fisicoquímicos y organolépticos de yogurt enriquecido con pulpa de Jackfruit (Artocarpus heterophyllus) utilizando almidón de yuca (Manihot esculenta) como estabilizante

The main objective of this research was to evaluate the physicochemical and organoleptic parameters of yogurt made from pasteurized milk, enriched with jackfruit pulp (Artocarpus heterophyllus) and stabilized with cassava starch (Manihot esculenta) as a natural alternative. Six different formulations were developed using varying concentrations of pulp (25% and 45%) and starch (0%, 0.5%, and 1%) to determine their influence on the final product’s properties. The samples were analyzed for pH, titratable acidity, and density, and were also subjected to a sensory evaluation using a hedonic test with 30 semi-trained panelists. The results indicated that treatment T3, containing 25% jackfruit pulp and 1% cassava starch, showed the best physicochemical stability and the highest sensory acceptance in terms of flavor, texture, color, and aroma. The addition of cassava starch improved the yogurt’s consistency, while the jackfruit pulp contributed a natural sweetness and a characteristic exotic aroma. Moreover, the use of natural ingredients was found to not only enhance nutritional value but also offer functional benefits, making this an innovative alternative within the agro-industrial dairy product market. It is concluded that producing functional yogurt using tropical fruit and natural starches is viable, promoting the use of local crops such as jackfruit and cassava in line with healthy and sustainable consumption trends.

• Príomhchruthaitheoir: Lucio Ramos, María Belen (author)
• Formáid: bachelorThesis
• Foilsithe / Cruthaithe: 2025
• Ábhair: Ph; Acidez titulable; Densidad; Bioingredientes; Propiedades del yogurt
• Rochtain ar líne: http://dspace.utb.edu.ec/handle/49000/18158