Sustitución del azúcar, por el jarabe de jícama en el yogurt tipo III.

Abstract

In the Food Processing Laboratory, of the Faculty of Livestock Sciences in the Escuela Politécnica de Chimborazo, sugar substitution for jicama syrup was carried out in yogurt type III, in different percentages (50, 75, 100% ) compared to a control treatment, the ones that were analysed under a completely random design, and the separation of measurements according to Tukey (P <0.05), in this way; it can be demonstrated that the use of 100% jicama syrup allowed to register of 3.68% protein, 0.00% fat, 0.80% ashes, 13.07% total solids, 0.78% acidity, 1.16 g/ml density, 4.77 pH, 8.39% total sugars, 5.00% reducing sugars and 3.30% of non-reducing sugars. Regarding the microbiological assessment, it was reported an absence in total coliforms, Escherichia coli, molds and yeasts; unlike the Mesophilic Aerobic microorganism and Lactobacillus since its presence was relatively low, staying within the limits required by the INEN Standard 2395: 2009, being the yogurt considered suitable for human consumption. In the organoleptic characteristics, the addition of jicama syrup influenced the colour, taste, smell, acidity, sweetness, viscosity and in the record of the total organoleptic evaluation the 19.80% acceptance for treatment III was obtained. On the other hand, the economic analysis indicates that when using 50% jicama syrup, a lower production cost of 1.02 dollars/L is obtained, with a profitability of 70% (B/C 1.71). It is recommended to make yogurt type III using the treatment 50% of jicama syrup, for their economic benefits, and to elaborate type III yogurt with 100% jicama syrup since it has better nutritional characteristics.