Utilización de pulpa de la Psidum guajava nativa (Guayaba) en la elaboración de yogurt tipo I

Abstract

ABSTRACT Native (guava) psidum guajava pulp was used to make yogurt type I, in different levels (4, 6, 8%) with a witness treatment which were analyzed with a completely randomized design and the measure of segregation DUNCAN (P>0,05) in the processing food laboratory, at Ciencias Pecuarias Faculty belonging to Escuela Superior Politécnica de Chimborazo, Of this way, it was possible to demonstrate that 6% of guava pulp registered 14,50% of dry matter, 3,05% of protein, 2,75% of fat, 0,77% of ashes and an acidity of 71,77 °D of lactic acid; in regards microorganisms content fecal coliforms were not identified, 11,50 CFU/g of molds and yeasts; in regards to organoleptic features , yogurt with guava pulp registered 16,50/20,00 for the appearance that means an excellent score, 15,83/20,00 for the color which is good, 14,33/20,00 for odor which is good too, 15,17/20,00 for flavor and 16,33/20,00 for texture with a total of 78,17/100. Thus, in this present study it was determined that yogurt is acceptable and it is concluded that guava pulp 6% registered the best nutritional values, there was a saving of 25% in the production cost that is why it is necessary to use guava essence to improve the acceptability of this high-consumption population product.