Uso de ingredientes destinados a la reducción del valor calórico del yogurt.

Abstract

This investigation was carried out in order to inquire about the use of ingredients intended to reduce the caloric value of yogurt. To acquire information, various sources such as repositories for undergraduate degrees, food engineering, chemical engineering from universities such as: Escuela Superior Politécnica de Chimborazo, Universidad Complutense de Madrid, Universidad de las Américas, Universidad de Especialidades Espíritu Santo, Universidad de Cuenca, scientific journals like Scielo and Redalyc, books, and others were reviewed. Among the ingredients identified that reduce the caloric value of yogurt were stevia, sucralose, stevia and sucralose, aspartame / acesulfame, sucralose / aspartame. When comparing the caloric value of a commercial yogurt with yogurts of identified ingredients, it was found that yogurt with pumpkin sweetened with stevia had 70/100 kcal compared to the yogurt "Tony" strawberry which has 190/100 kcal extremely high value. The acceptability analysis was carried out through hedonic tests and quality attributes. Several samples were also analyzed which had a very good acceptability having sweeteners in different percentages and an identified number of panelists. Stevia was the sweetener with the greatest potential use to sweeten yogurts in proportions ranging from 1% to 25% as a substitute for commercial sugar or other high calorie sweeteners.