Evaluación sensorial y análisis fisicoquímico de yogur saborizado de leche de cabra (Original)

Lorena Chusin Chusin; Tania Guamangate Chiguano; Evelyn Rivera Toapanta

Authors

Lorena Chusin Chusin Universidad Técnica de Cotopaxi. La Maná-Ecuador. https://orcid.org/0009-0002-3997-4307
Tania Guamangate Chiguano Universidad Técnica de Cotopaxi. La Maná-Ecuador. https://orcid.org/0009-0004-7552-2062
Evelyn Rivera Toapanta Universidad Técnica de Cotopaxi, La Maná-Ecuador. https://orcid.org/0000-0002-5580-8467

Keywords:

acidity; goat; fat; protein; yogurt

Abstract

Goat milk is considered a food of great nutritional importance in many regions of the world. The objective of this study was to evaluate the physicochemical and sensory properties of goat milk yogurt flavored with blackberry and uvilla in accelerated tests. Goat milk yogurts with blackberry (M) and uvilla (U) jam were stored at temperatures of 5 °C, 15 °C and 25 °C for 63 hours. pH, total dissolved solids, fat, protein and acceptability were evaluated at zero, 15, 39 and 63 hours of storage. The highest pH values were reached for blackberry yogurt at five degrees of storage. Titratable acidity showed high values at 15°C for blackberry and grapeberry yogurts between 1.14 and 1.18. Total dissolved solids showed values for plain yogurt between 4093 and 4523 ppm. Fat reflected percentages between 7.4 and 4.12 for the natural yogurt, and for the lower ones, the uvilla yogurt, and 2.96%. Protein reached values between 3.44 and 3.97% in the grapefruit yogurt, which were the lowest, with respect to the rest. Acceptability reflected the best results for the uvilla yogurt, with 93.33%. The inclusion of blackberry and uvilla jams improved the sensory and physicochemical properties of the goat yogurt, highlighting the acceptability, which exceeded 90% in the case of uvilla yogurt.

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Author Biographies

Lorena Chusin Chusin, Universidad Técnica de Cotopaxi. La Maná-Ecuador.

Estudiante de la Carrera de Agroindustria.
Tania Guamangate Chiguano, Universidad Técnica de Cotopaxi. La Maná-Ecuador.

Estudiante de la Carrera de Agroindustria.
Evelyn Rivera Toapanta, Universidad Técnica de Cotopaxi, La Maná-Ecuador.

Química de los Alimentos. Doctora en Ciencias de los Alimentos.

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