Elaboración de yogur de chonta (bactris gasipaes h.b.k) y evaluación de sus características organolépticas

Abstract

The chontaduro is the most complete tropical food, balanced bracing for protein content and high biological quality, added value and culinary versatility. The aim of this work was to develop chonta’s yogurt (bactris gasipaes H.B.K.) and assess their organoleptic characteristics to determine its acceptability. Three treatments with diferents porcentages of chonta pulp at ( 25,10,5%)concentration along with other raw materials such as whole milk UHT at (61,76,81) , milk powder (4%), sugar (10%), culture lactobacillus bulgaricus and streptococcus thermophiles in equal proportions (10ml /100ml). The treatments of 5% chonta yogurt had a score of 8.6% which is that l really like it , a physical chemical analysis was performed according to the INEN standard 2395 from 2011 for fermented milks , the results obtained for protein were 6.32% . 1.03 % fat , acidity , expressed as lactic acid of 0.7%, the values are within the reference ranges to be considerate yogurt , in the microbiological assessment it showed no presence of microorganisms in the product , the recount of Escherichia coli and total coliforms is absent,. The value for molds and yeasts is (270 cfu /ml) remained within the reference ranges whose value is (200-500 cfu)