Análisis sensorial de bebida lacto fermentada saborizada mediante un cultivo de hongos kéfir en Ecuador : pruebas orientadas al consumidor.

Abstract

In this work a sensory analysis of kefir yogurt is implemented with some flavors: blackberry, arazá and pineapple, using surveys, to learn more about the tastes and preferences of potential future consumers in case the product can reach the market for marketing. It is necessary to appreciate more consciously the great contributions that mother nature offers us through its vegetation, in this case: the Bulgarian mushrooms, which according to studies has shown how favorable they can be to use them as main fermenters of milk, to arrive as the final product yogurt, so it is considered even healthier than other types of dairies or yogurt. Through analysis you can somehow have a notion either about recommendations, suggestions, or comments full of feedback as to the product, either to provide an interested party with the modifications or the points that it should consider when trying to market it or for improvements of other related products.