Efecto de la grenetina, goma guar y goma xhantan como estabilizadores en la elaboración de yogurt utilizando concentrado de uvilla (Physalis peruviana).

In this research project, it evaluated the effect of stabilizers such as gelatin, guar gum and xhantan gum in the process of elaboration of yogurt, it was using uvilla concentrate. According to the material balance presented in the elaboration of the uvilla yogurt, it obtained 1.36 kg of uvilla pulp as the result of cooking the jam a total weight of 0.80 kg. Has a result of this process It evaporated a total of 0.56 kg, It has done in order to use the type of concentrate of uvilla (jam) for the elaboration. For the research, the experimental design (A x B) applied, It was taking into account Factor A: the type of stabilizer and Factor B: Uvilla concentrate. When analyzing the results of the applied experimental processes, it is mentioned: In the case of the physicochemical analyzes with regard to pH, the same that It carried out from day 1 to day 8, as a result of the analysis of day 4 being the most acceptable since it remained at the standard values within the which stipulates (Vera, 2011) where it mentioned that an excessively high acidity pH > 4.0 favors the contraction of the clot which translated into an increase in syneresis, it is for this reason that t6 (A3B2) was taking as the best treatment that corresponds to the type of stabilizer (xhantan gum) + uvilla concentrate (jam). In the case of the brix degrees, it estimated that all the treatments were within the parameters established according to the author (Haya, 2020), which indicates that the brix degrees is 7.5 to 16%, for this reason it considered the best treatment in the research the t6 (A3B2) that corresponds to the type of stabilizer (xhantan gum) + uvilla concentrate (jam). Regarding the acidity, it was evaluated that it remains within the values established according to the (Ministry of Agroindustry, 2017), which mentions that the acidity is 80 - 90°Dornic, for this reason it is considered the best treatment in the investigation of the t6 (A3B2) that corresponds to the type of stabilizer (xhantan gum) + uvilla concentrate (jam). In the case of viscosity, it observed that it remained within the values established by the authors (Reyes & Lundeña, 2015) and that in their scientific article they stated that “Standardized yogurts at a temperature of 15°C have a significantly apparent viscosity higher (400 to 1000 m pa * s) and a temperature of 4°C (440 to 470 m pa * s), this effect could be due to the increase in proteins of the one that makes the gel network more dense”, therefore the best treatment in the research is considered t6 (A3B2), which corresponded to the type of stabilizer (xhantan gum) + uvilla concentrate (jam).

• 1. autor: Chicaiza Chicaiza, Diego Fabián (author)
• Kolejni autorzy: Lema Defaz, Ana Cristina (author)
• Format: bachelorThesis
• Język: spa
• Wydane: 2021
• Hasła przedmiotowe: ESTABILIZANTES; GOMA GUAR; GOMA XHANTAN; AGROINDUSTRIAL
• Dostęp online: http://repositorio.utc.edu.ec/handle/27000/10155