Elaboración de un tipo de yogur utilizando el zapote blanco (casimiroa edulis) Riobamba 2015

Abstract

The current study was to manufacture a sort of yogurt using White sapodilla which was part skimmed, using the creaming method as well as its techniques and procedures such as heating, pasteurization, cooling, inoculation, incubation, botting; which as performed at the experiment laboratory N°.2, of the Public Health Faculty, Gastronomy School of ESPOCH. Thee formulations were applied which varied in the pulp percentage: Y 001 15 %, Y 002 30%, Y 003 50 %, this preparation was hand – made applying the GMP, then they were carefully taken to accomplish the microbiological and bromatological exams required by the NTE INEN 2395.2011. Who determined the level of acceptability and it sensory features were the engineers from DAIRY IINDUSTRIES CHIMBORAZO CIA .LCDA, which helped greatly since they possess professional knowledge. Formulation Y 001 was the one with most acceptance 87 % as well as their sensorial features which are appropriate for a quality part skimmed white sapodilla yoghurt. In order to obtain a white sapodilla part skimmed yoghurt, it is recommended to use GMP, to revise the good, state of the ingredients to prevent alterations in the final product, to use the adequate dose of stevia if the case since it is a little bitter but is recommended for health purposes and does not change the organoleptic characteristics of the yoghurt.