Análisis fisicoquímico y microbiológico del yogurt tipo I elaborado con diferentes niveles de sacha inchi (Plukenetia volubilis hnneo).

Abstract

The aim of this curricular integration work was to analyze the physicochemical and microbiological characteristics of type I yogurt made with different levels of Sacha inchi (Plukenetia volubilis hnneo). It was carried out at the Tunshi Experimental Station of the Polytechnic School of Chimborazo, located in Riobamba city, where the effect of using different levels of sacha inchi milk (10, 20, 30%) in the preparation of yogurt was evaluated. It was compared with a control group; so, there were 4 treatments, 5 replicates, which were modeled under a completely randomized design. Forty liters of milk were used, which were divided into 20 experimental units, with a size per unit of 2 liters, working two experimental units per week. For the evaluation of the physicochemical and microbiological characteristics, 500 ml samples were used from each of the replicates, as well as for the consumer acceptance tests. As a result, the incorporation of 30% Sacha Inchi milk increased the physicochemical characteristics of the yogurt, such as humidity (88.91%), protein (3.03%), pH (4.30); as well as greater acceptability of the yogurt by the tasters, since the score in each of the organoleptic characteristics was higher. While the microbiological analysis did not report the presence of microorganisms and determined that the formulations were apt for human consumption. It is concluded that the use of sacha inchi milk improves the physicochemical, microbiological and economic production parameters of type I yogurt. It is recommended to promote the consumption of functional foods to benefit the health of the population, as well as to disseminate the results to companies involved in the production of functional foods in order to incorporate a product enriched with sacha inchi in the market and increase its cost in the market.