Desarrollo de un yogurt tipo griego con mermelada de arazá (Eugenia stipitata McVaugh).

Abstract

The objective of this Titration Work was to develop a Greek type yogurt with araza (Eugenia stipitata McVaugh) jam, that meets the requirements established by the Standards of the Ecuadorian Institute of Normalization (INEN). Mixture designs were obtained with the Design Expert version 11 program, where the respective restrictions for the product to be processed were entered, having 16 formulations for araza jam and 16 for greek yogurt; each of the treatments was processed with three repetitions and physical, chemical and sensory tests were carried out with the help of six panelists to determine the best formulation by attributes that characterize the product, obtaining as best formulation the use of: 13.33% sugar, 6.33% milk powder and 10.34% jam. The best treatment was evaluated through physical, chemical and microbiological analyzes that were compared with the requirements of the INEN 2395 Standards for fermented milks; Obtaining 7.11% of protein, 0.93% of fat and absence of microorganisms, fulfilling the established parameters.