Evaluación del Yogurt Tipo I Elaborado con Diferentes Mermeladas de Frutas no Tradicionales, Borojoa Patinoi (Borojo), Morinda Citrifolia (Noni) y Eugenia Stipitata (Araza)

Abstract

At the dairy Product lab of the Santiago Apóstol High School of the Puerto Quito Canton, Pichincha Province the type I yogurt elaborated with marmalades of the non-traditional frit, Borojoa patinoi (borojo). Morinda citrifolia (noni) and Eugenia stipitata (arazá) and yogurt with peach marmalade as a control treatment was evaluated, with 5 replications per treatment and 2 replicas, using an experimental size unit of 5 It per replication. The experimental results were subjected to a completely at random design, variance analysis, mean separation (Duncan Test at P <0.05), and organoleptic characteristics. It was determined that the non-traditional fruit marmalade affected the yogurt physical and chemical properties, with the arazá marmalade the pH was reduced down to 3.88 and 11.27 ° D acidity. As to the peach marmalade, pH 4.29 and 7.96 ° D, 3.40% protein which decreased down to 2.99% upon using borojo, dry extract 20.58%, 3.16% fat and 0.65% ash. The organoleptic features were not affected by the addition of non-traditional fruit marmalade. The presence of total colliforms was 28.75 + 44.65 CFU / 100 ml and feces 0.68 + 1.94 CFU / 100 ml, the rack life up to 30 days of storage through the pH. All yogurts are considered to be suitable for human consumption. The lower production cost (0.99 USDA) and the higher economic profitability (B / C 1.41) were attained upon using the arazá marmalade. It is recommended to elaborate yogurt with arazá mamalade.