Diseño de un proceso industrial para la elaboración de yogur griego con mermelada de fruta a base de Stevia a partir de la fermentación de Kéfir

Abstract

The objective of this study was to design an industrial process to obtain Greek yogurt with Stevia-based fruit jam from kefir fermentation, for the Tunshi Espoch Dairy Plant located in Tunshi, a technical project that can benefit the population due to it is a low-fat product, does not contain sugar and has a large amount of proteins and minerals. First of all, three compositions were obtained based on bibliographic research, to carry out trial and error experiments in laboratories, in order to choose the correct composition that meets the appropriate physical-chemical and microbiological parameters. With this sample, a survey was applied to 100 judges who could recognize which flavor of strawberry and blackberry jam had more acceptability, the results obtained from the survey were that Greek yogurt with blackberry jam is the most accepted by people, also operational variables were obtained, process calculations and equipment for production were established. It is concluded that the product is suitable for people, due to the analysis at the TOX CHEM laboratory, indicates that it contains 3.54% fat and 3.65% protein, which meets the established standards, also in Total Coliforms <1, E. Coli <1, Molds, and yeasts <1 permissible limit values of the NTE INEN 2395: 2011 fermented milk, the market price for Greek yogurt with fruit jam is $ 1 for every 100 grams of the product.