Caracterización del yogurt tipo III, sustituyendo el azúcar por diferentes niveles de Tzawar mishki.

Abstract

In the present investigation, the production of type III yogurt was carried out, substituting sugar for different levels of Tzawar Mishki (50, 75, 100%) compared to a control treatment, in the food processing laboratory of the Faculty of Livestock Sciences. of the Higher Polytechnic School of Chimborazo. The experimental units were made up of type III yogurt samples after mixing with the different levels of tzawar Mishk. We proceeded to take 16 samples of 5g for each treatment after substituting sugar for Tzawar Mishki, for the determination of physical-chemical analysis: protein, ashes, total solids, acidity, pH, density, fat, calcium, phosphorus and microbiological tests. at 0 and 30 days to analyze Escherichia Coli, Total Coliforms, Molds and Yeasts. The organoleptic assessment was also carried out with a group of inexperienced tasters. The statistical analysis obtained, under the completely randomized design and separation of means according to Tukey (P <0.05), managed to demonstrate that using 100% of Tzawar Mishki allowed to register 2.43% protein, 0.87% ashes, 12.1% total solids, 0.86% acidity, 4.2 pH, 1.15 g/ml density, 2.33% fat, 96.63 mg/100g calcium and 122.79 mg/100g phosphorus. The microbiological assessment reported the absence of Escherichia Coli, Total Coliforms, unlike Molds and yeasts, which were present in non-representative quantities and remained within the ranges required by the INEN 2393:2011 Standard, considering yogurt as a suitable and safe product for consumption. Regarding the organoleptic characteristics, the addition of Tzawar Mishki influenced the parameters of smell, color, flavor, acidity, sweetness and viscosity, treatment 3 obtained greater acceptance with an organoleptic evaluation of 19.59%. The economic analysis shows that using 50% tzawar mishki has a lower production cost with a value of 0.90 USD/liter, leaving a profitability of 77% (Benefit/Cost 1.67). It is concluded that to make type III yogurt with the addition of tzawar mishki as a substitute for sugar by 50%, due to its profitability and with 100% tzawar mishki since it has greater nutritional components, improving chemical characteristics.