Diseño de un proceso industrial para la elaboración de yogurt de carambola (Averrhoa carambola) en la planta de lacteos de Tunshi

Abstract

The objective of this work was to design an industrial process to produce carambola yoghurt (Averrhoa Carambola), providing an innovative way of consumption, benefiting producers, sellers of the fruit and the consumer since it is a very nutritious product for the Body. A comparison of acceptance of carambola yoghurt was made against another sample of yoghurt from an important brand, to determine whether the brand of yoghurt influences at the time of consumption, this tasting process was carried out to a certain group of people, Chi-squared Test was used for data analysis. The project was carried out in the best possible way in terms of costs, for which a financial balance was made to observe the feasibility of the project with the respective engineering calculations that it entails. The physical, chemical and microbiological characterization of the yoghurt was carried out using a qualified laboratory, following the NTE INEN 0009: 2012: Raw milk standards. Requirements. And standard NTE INEN 2395: Fermented milk. Requirements. The characterization of the milk and yoghurt was satisfactory since they did comply with the standards described above, obtaining 3.53% fat, 3.06% protein and 8.22% non-fat solids, for milk and yoghurt 2.65% fat, 3.20% protein, absence of E. Coli and 320 CFU / g of moulds and yeasts. It was found that the yoghurt brand does influence the consumer's choice and the financial balance showed that it is feasible to make carambola yoghurt since the price does not exceed $ 2.00. Strict aseptic control is recommended to produce carambola yoghurt and thus obtain a quality product.