Diseño de un proceso industrial para la obtencion de yogurt fortificado con harina de Quinoa (Chenopodium quinoa) a desarrollarse en la planta de lácteos de la ESPOCH ubicada en la comunidad Tunshi.

Abstract

The working process design for fortified yogurt was made with quinoa flour at ESPOCH dairy factory which is located in Tunshi community, the direct beneficiaries of this technical project are children and adults whom want to benefit with the consumption of a rich food in essential proteins. Initially, three formulations of yogurt with different flavors was made with a same amount of quinoa flour which were assessed under nutritional and sensory standards, and its statistical analysis provided results for choosing the most widely accepted formulation in the market, that was the coconut-flavored yogurt; in addition, operational variables and process calculations were obtained. Subsequently, some analysis were carried out for validating the process according NTE INEN 2595 fermented milks. Requirements, physicochemical of pH 5.23, density 1,029g/Ml, grease 3,53%, total solids 12.84%, non-fat solids 8.28%, ashes 0,76%, microbiologists of total coliforms <10, E-Coli <10, mildew and yeast <10; the result was 0,92% in regards to grease percentage analysis in 3 grammes of yogurt, percentage of protein 3,66% in 3 grammes of yogurt. It was measured a reception tank and a pasteurizer with an 80% efficiency and we managed to achieve successfully a rentable yogurt process design with a fixed price per unit of $2, 00 by liter. It is highly recommended to the dairy factory that a new formulation should be implemented specially for the students’ knowledge.