Elaboración y Control de Calidad de Yogurt con Zapallo Endulzado con Stevia para Pacientes Diabéticas.

Abstract

The purpose of this thesis was the elaboration and quality control of yogurt with pumpkin sweetened with stevia for diabetic patients, because diabetes is considered as "The epidemic of the 21st century" applying an investigative study for which jam was elaborated. of pumpkin sweetened with stevia to add it to natural yogurt using kitchen utensils for its preparation, and then establish three formulations with different concentrations, to apply tasting surveys to Biochemistry and Pharmacy students, qualifying quality attributes and the hedonic scale to establish the one with the highest acceptability and proceed to carry out the physical, chemical and microbiological analyzes established by the NTE INEN 2 395:2009 standard. As a consequence, it was determined that the formulation with the greatest acceptability was F2 at 40% and the results in the physical analysis were pH 4.6%, soluble solids 7% and in the chemical analysis the proximal analysis was determined to calculate the free extract not nitrogenous with 7.53%. Vitamin C with 14.96mg and total carotenoids with 21.45mg. The microbiological analysis showed the absence of microorganisms and in the determination of the caloric value, 63% fewer calories were obtained. It is concluded that yogurt with squash sweetened with stevia is a light product that is low in calories and rich in nutrients. Its consumption is recommended for diabetics and for people in good health, since it is an innovative and nutraceutical product.