Elaboración de yogurt fortificado con diferentes niveles de maca (Lepidium meyenii walp.)

Abstract

The objective of this research was to elaborate a fortified yogurt with different levels of maca Lepidium meyenii Walp (5%, 10% and 15%). For this purpose, physicochemical, microbiological, sensory, and cost-benefit analyses were carried out. Levels of 5, 10% and 15% were applied, including a control treatment without maca, with four replicates each distributed under a completely randomized design. For the statistical analysis, the analysis of variance (ADEVA) was performed with the separation of means by Tukey (p<0.05). For the physicochemical analysis and sensory analysis, the Kruskel Wallis test was applied, which works according to the medians. The results of the microbiological analysis showed that all treatments met the standards of INEN 2395, 2011. The 15% treatment had the best physical-chemical characteristics 9.30% protein, 3.4 % fat, 0.79% ash, 4.17 pH and 0.89 °Dornic total acidity. The treatment with the highest score and acceptability was at 5%, in addition this treatment showed a favorable profitability with 50c. profit for each dollar invested. In conclusion, the addition of maca improves the nutritional characteristics of yogurt, it is recommended to apply moderate levels in foods.