Elaboración de yogurt probiótico de banano, bajo en calorías y enriquecido con proteína vegetal.

Abstract

The objective of this study was to elaborate probiotic banana yogurt, low in calories and enriched with vegetable protein using different percentages of soy protein (1, 2 and 3%). Its physicochemical, microbiological and sensory characteristics were determined, verifying its profitability with the cost-benefit ratio. The physicochemical characteristics of the product were determined by determining pH, acidity, fat, protein, fiber, carbohydrates, total solids, ash, moisture and total energy, based on the regulations for each property. Microbiological analyses were evaluated according to INEN 2385, which states that analyses must be carried out for lactic acid bacteria, total coliforms, molds and yeasts. Sensory parameters such as color, odor, flavor and appearance were established using the Kruskal-Wallis test. The Tukey test was used for statistical analysis. The results obtained for microbiological and physicochemical parameters showed highly significant differences, where the treatment with the most optimal result was the level with 3% soy protein, since it achieved the highest growth of probiotic bacteria. In terms of physical-chemical parameters, the highest values were for fat, protein, fiber and total energy. With respect to sensory analysis, flavor showed a greater preference when applying the 3% level. Finally, it was verified that the highest profitability of the product was at the 3% level with a total income of $4.50 per 3 L of yogurt. It is concluded that in the physicochemical, microbiological and sensory composition it was the 3% level where it presented 3.59% protein, 4.32 pH, 0.82% acidity and 134.20 kcal/240mL complying with current regulations and a profitability of 28%. It is recommended to continue with the study of the addition of soy vegetable protein in other food products, such as cured meat products and beverages.