Utilización de diferentes niveles de agave americana (Sirope de agave) como edulcorante natural para la elaboración de yogurt de Glycine max (Soya)

Abstract

ABSTRACT At Danny Dairy industry, of the canton Chambo, soy yogurt was prepared by applying different levels of Agave american as a natural Sweetener with 4 treatments, 3 repetitions and in two consecutive tests giving a total of 72 experimental units. The experimental results were shaped unter a complete randomized desing in a bifactorial arrangement, where the Factor A, had levels of Agave american and Factor B, the essays. The results show that for the physical chemical characteristics the superiority was determined by applying 20 % of Agave american (T3); in terms of fat content (2.02 %); viscosity (4.73%), calcium content (11.67 mg) and magnesium ( 1.29%), besides the counts of total coliform (2.83 UFC) and molds and yeasts (8.33 UFC) do not exceed INEN requirements. The qualifications demonstrated higher preference toward soy yogurt T3 treatment, more colored (4.70 points). The determination of the useful life reported that the control group is preserved for a longer time with a pH of 3.55 and acidity of 68.10%. The economic analysis determined that the highest the benefit-cost ratio was registered in T3 treatment yogurt, which was 1,47; or 47 % of benefit Therefore, the use of 20 % natural Sweetener is recommended due to its highest physicochemical characteristics, giving to the yogurt the necessary nutritional value to be included in the diet of diabetics and lacto-intolerants.