Utilización de la Musa paradisiaca curraré (Plátano verde) rrallado en la elaboración de yogurt tipo I

Abstract

In the Laboratory of food processing in the Animal Science Faculty of Superior School of Chimborazo, the Musa paradisiaca curraré grated (green banana) was used for preparation of yogurt type I at different levels (4, 5 and 6%) considering a control treatment which were analyzed under a random design, and separation of mean according to Duncan (P < 0,05), so it was demonstrated that using 6% of grated banana let to register 14,89% of dry matter, 3,35% of protein, 1,16% of fat, 0,86% of ash, 0,27% of lactic acid and viscosity of 5,80 cps. In the content of microorganisms 1 UFC/g of coliforms, 2,5 UFC/g of staphylococcus, and 12,83 UFC/g of moulds and yeasts were identified. Based on organoleptic characteristics, the yogurt with grated banana allowed registering 2,83/5,00 points for appearance which means a good rating, 3,58/5,00 for color which means a good rating, 3,33/5,00 points for smell which is equivalent a good score, 2,6775,00 points for flavor, 2,58/5,00 points for texture having as total 15/25,00 points. This study determined that yogurt is acceptable, so using 6 % of grated banana allowed registering the best nutrive values, then it is necessary to use a flavoring in order to better acceptability in this high consumption product in population