Elaboración de yogurt light con stevia como edulcorante

Abstract

In the dairy products Factory Santillán PRASOL it was raised the effect of applying three levels of sweetener stevia (1g, 2g, 4g) bromatological and microbiological properties were conducted at the SETLAB laboratory, sensory evolution an acceptance whit 30 students who belong to the cooking school. Three samples were presented T5, T6, T7 they captured its acceptability. The preparations of 2g whit stevia in the blackberry strawberry and peach flavors were the most accepted. The sensory evaluation certified the blackberry and strawberry yogurt with 25% of stevia in fragrance, flavor and consistency and texture resulting that the 80% of this product has a favorable cupping. The applying of the bromatological and microbiological evaluation of the different treatments allowed to register the yogurt quality in all fruit inclusions thus the different levels of stevia were optimum because there were not microbes of any type just according to the INEN 2395 standards. It was carried out the evaluations of the useful life of the product. It was concluded that for maintaining the yogurt until 21 days, it is recommend to wait until the pH becomes more acid and the sourness increases into the lactic acid.