Uso de mucílago de Theobroma cacao l. como estabilizante para yogur natural.

Abstract

The potential of Theobroma cacao L. mucilage, from the Nacional and CCN51 varieties, as a natural stabilizer in the production of natural yogurt was evaluated, analyzing its influence on the physicochemical, microbiological, and sensory properties. The research was conducted using an experimental approach with a completely randomized design, employing skim milk previously characterized according to the NTE INEN 10:2012 standard. Natural yogurt was prepared as a control, and natural yogurt with added mucilage at concentrations of 5 %, 10 %, 15 %, and 20 % of the two varieties was prepared as a treatment. Parameters such as pH, protein, fat, and viscosity were evaluated, as well as microbiological analyses of total coliforms, Escherichia coli, molds, and yeasts, in accordance with NTE INEN 2395:2011. Additionally, a sensory analysis was performed with an evaluation panel, and a cost-benefit analysis was conducted to determine the economic viability of the product. The results showed that the 5% CCN51 cocoa mucilage treatment exhibited the best overall performance, maintaining a value of 4.2 within the reference limit, adequate microbiology with counts within regulatory limits, significant improvement in viscosity, and good sensory acceptance. Although a progressive increase in molds and yeasts was observed at higher concentrations, the values remained within the permitted limits. It was determined that the 5% CCN51 cocoa mucilage serves as a viable and sustainable alternative as a natural stabilizer in natural yogurt, improving its characteristics, allowing the utilization of an agro-industrial byproduct, and adding value to the cocoa production chain in Ecuador.