Desarrollo de yogurt tipo III con zapallo y ajonjolí como aporte de fibra y antioxidantes

Abstract

A yogurt type III with pumpkin and sesame was developed in this research when combined they bring high amounts of fiber and antioxidants giving this way an added value making this product provides a high nutritional quality. At the Food Production Plant of the Faculty of Animal Sciences of the ESPOCH, the addition of three levels of sesame (3, 5 and 7%) was evaluated in the preparation of yogurt type III with pumpkin, when confronted a control treatment (0% of sesame), distributed under a completely random design, with four repetitions per treatment and an experimental unit size of one liter of yogurt, which were subjected to the following statistical analyses: Analysis of variance (ANOVA), separation of means by Tukey (P 0.05), analysis of regression and correlation and sensory analysis with the affective hedonic scale. Determining that the physical chemical properties were affected statistically presenting a pH of 4.32 and 4.47 for 0 and 7% sesame levels respectively; the dry matter content of 19.35 (0% sesame) and 23.93% (7% sesame)with a protein intake of 2.60 (0% sesame) and 3.30 (5% sesame), the fat showed an increase of 0.54 (0% sesame) and 3.18 (7% sesame) while the antioxidant capacity was 0.53% for treatment with 0% sesame and 1.24% corresponds to level 7% sesame. Microbiological analyses established the absence of pathogenic microorganisms, presenting only the germs of the yogurt flora. With regards to the organoleptic characteristics these were influenced statistically, the yogurt made with 5% sesame presented the highest total score of 4/5 that gives a rating of I like in terms of color, smell, taste and texture; therefore it is recommended to use 5% of sesame in the preparation of yogurt, because at this level the nutritional components are increased, especially the protein content, fiber and antioxidant capacity, in addition its organoleptic characteristics are accepted by the panel of tasters.