Utilización de Eugenia stipitata (Arazá) para la elaboración de leche de vaca, saborizada

Abstract

SUMMARY In the dairy processing plant of Independent Decentralised Government , located in Tiwintza Marketplace of Morona, Province of Morona Santiago were evaluated the different levels (4, 5 and 6%) of Arazá (Eugenia stipitata), in the elaboration of flavoured milk, compared with a treatment control, with 54 repetitions/treatment, the same that were analized under a under a randomized design, averages separation according to Duncan (P<0,05), variance analysis, regression analysis and correlation to the better curve adjustment; in this way it is possible to demonstrate that the application of 4 and 5% of arazá for the elaboration of flavoured milk allowed to register 17,37 and 17,45% of dry matter, 4,34 and 4,03% of protein, a pH of 6,00 and 5,80, a sweetness of 52,83 points, an acidity of 31,50; concerning to the presence of microorganisms, this product did no register faecal coliforms, but only moulds and yeasts (5,00-15,00 UFC/ml), according to the organoleptic analysis, statistical differences were not determined, among the different levels of arazá used in the flavoured milk, and it mentions that the use of control treatment allowed to register a benefit of 11 cents for each invested dollar, besides the utilization of arazá did not allow to store the product since it is acidified with ease, it is concluded that the utilization of 4 and 5% of arazá allowed to register the best nutritive values, being necessary to improve acceptability