Utilización de diferentes niveles de saborizante en la obtención de yogurt dietético elaborado con caseinato de calcio

Abstract

At the dairy product plant located in the Tunshi Experimental Station of the Cattle and Livestock Science Faculty, ESPOCH, the use of different flavor ingredient levels in the diet yogurt elaborated with calcium caseinate was evaluated. Four flavor ingredients (1, 2, 3 and 4%), were used against a control treatment with 3 replications per treatment in 3 consecutive essays, using a completely at random design. The results showed that the flavor ingredient increase influenced the nutritive value as the control treatment is the one which records the highest protein and fat proportion (3.47 and 1.97%), and the lowest percentage of total solids (15.41%), without altering the humidity and ash content which presented an average of 83.69% and 0.51% respectively. In the organoleptic characteristics the use of different flavor ingredient levels influenced the yogurt acceptance giving a higher preference to level 3% flavor ingredient with a mark of very good which permitted to obtain values of 4.00 points, odor and flavor 3.78 points accumulating a total of 19.33 points, unlike the other levels which attained low averages. In the microbiological valuation microorganisms were not recorded in this product. The highest profit was attained in the control treatment (2.59 USD), because for commercialization the product quality was not taken into account. It is therefore recommended to use 3% flavor ingredient as it attained the best acceptance mainly because of its organoleptic features which makes the product to be acceptable for the consumer in spite of the fact that it does not record a higher benefit-cost, guaranteeing its quality though.