Evaluación de la Calidad de Yogurt Tipo II con la Utilización de Gel de Linaza como Estabilizante Natural

Abstract

In the Dairy Plant of the Experimental Station Tunshi of the ESPOCH Ciencias Pecuarias Faculty, the addition of four levels of flaxseed gel was evaluated as a natural stabilizer (0.35%, 0.40%, 0.45%, 0.50%) in the elaboration of yogurt type II in front of a control treatment, in two essays with five repetitions for treatment. Those were distributed under a Completely Random Design in a combinatorial arrangement (factor A flaxseed gel levels and factor B essays). ADEVA results were presented, media separation according to Waller Duncan (P s 0.05) for the physicochemical units, the sensory ones were evaluated with Rating Test and descriptive statistics for the microbiological ones. It was determined that the Control treatment utilization permitted to record 3.10% of protein, 1 5% of fat, 0.63% of minerals and a density of 1,058 g / ml. Coliforms, molds and yeasts in the fresh product weren't found. After 21 days an increase of 23 UFC / 9 of total coliforms was reported and 8.50 MPN / g of molds and yeasts. When using 0.50% of Flaxseed gel it presented better organoleptic characteristics, reaching a total score of 74.60 / 80, considered as very good, and a cost benefit of 1.74. We can conclude that for every dollar it is obtained a benefit of 74 cents, so it is recommended to use 0.35% of flaxseed gel as a natural stabilizer in the elaboration of yogurt