Caracterización de yogurt tipo III con la adición de mermelada de zambo (Cucurbita ficifolia Bouché) como edulcorante.

Abstract

The objective of this research project was to characterize type III yogurt with the addition of zambo fruit jam (Cucurbita ficifolia Bouché) as a sweetener. The tecnology of content analysis was used to search and edit the bibliographic information regarding the subject which was found in books, scientific journals, websites, etc. The chemical analysis of the fruit was determined, in which an average of 4.73 was obtained in the pH value. Regarding soluble solids, 7.48 ° Brix was obtained and in titratable acidity an average value of 0.20 was obtained. In addition, the microbiological, physical-chemical and sensory analysis of Cucurbita added yogurt was performed. The microbiological analysis showed that total coliforms reported was 5 CFU / ml, molds and yeasts obtained a count of 10 CFU / ml. In addition, it showed absence of fecal coliforms, staphylococcus aureus, E. coli, staphylococcus sp. Regarding the physical-chemical analysis, pH, soluble solids, acidity, humidity, ashes, proteins, fiber and fat were analyzed and the results showed values within the the parameters required by the standard NTE INEN 2395: 2011. It was identified that the percentages that provide acceptable organoleptic characteristics range from 8 to 30% of addition of sambo jam in the elaboration of yogurt. It was concluded that knowing the properties that the curcubita-added yogurt and its parameters analyzed are within the ranges required for the preparation of fermented foods established by the NTE INEN 2395:2011 standard which makes it possible to use it as a supplement or enrichment in the food industry.