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

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 formulation...

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Bibliographic Details
Main Author: Lucio Ramos, María Belen (author)
Format: bachelorThesis
Published: 2025
Subjects:
Ph
Acidez titulable
Densidad
Bioingredientes
Propiedades del yogurt
Online Access:http://dspace.utb.edu.ec/handle/49000/18158
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http://dspace.utb.edu.ec/handle/49000/18158

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