Efecto de Diferentes Niveles de Stevia rebaudiana como Edulcorante en la Elaboración de Yogurt Tipo II

Abstract

At the Cattle and Livestock Science Faculty of the Chimborazo Higher Polytechnic School, the type Il yogurt elaborated with different Stevia rebaudiana levels (5, 10 and 15%) against a control, 0%, of S. rebaudiana with 3 replications per treatment in 2 replicas was evaluated using an experimental unit size of 3 liters yogurt per replication. The experimental units were distributed under a completely at random design (DCA). It was determined that the S. rebaudiana affected statistically, (Ps0.05). In the physical and chemical properties of the type Il yogurt with the use of 15% S. rebaudiana fat decreased to 1.40%, ashes reached 0.91% and an acidity of 68.00 ° D, as related to the control treatment with 3.32% fat, 0.61 % and 61.00 ° D ashes. The presence of S. Thermophylus was of 6.57 ± 0.25 CFU / ml x 10 ', L. bulgaricus 4.37 + 0.32 CFU / ml x10'; its presence was normal as the yogurt culture was based on these microorganisms. The organoleptic characteristics of the yogurt as to flavor, the most acceptable was the 5% of S. rebaudiana, as well as the texture as it reached 14.33 and 13.00 points respectively. The highest economic profitability (1.43 B / C) was achieved upon using 5% S. rebaudiana. It is therefore recommended to elaborate yogurt with 5% S. rebaudiana.