Análisis de la calidad de una bebida láctea fermentada saborizada con diferentes cultivares de musáceas.

Abstract

Yogurt is a food considered functional for its content of BAL and dietary fiber, proteins and other essential nutrients, this food is manufactured with cow's milk, being this food the main raw material, in the Canton El Carmen there is milk production mostly consumed for the cheese industry and the consumption of raw milk, another of the foods studied in this research are different cultivars rich source of carbohydrates, fiber and especially considered as prebiotic, this food is concluded in the family basket by the medical contribution. The present experimental research project aimed to evaluate the flavored yogurt with different cultivars of Musaceae in mature state harvested in the areas of El Carmen, it was tested with three different percentages of pulp of Musaceae banana hartón, banana purple, banana maqueño, guineo limeño and guineo manzano, the results of the sensory survey were entered that marks ranges from 1 (I do not like to 7 I like a lot), the values were entered to the Ifostat 2. 0-2018, with the Complete Randomized Design (C.A.D.), five treatments (Factor A= Musaceae and percentages of pulp (5, 10, 15%) and each one established three replications, resulted in 45 experimental units, that the apple guineo has the highest values in the range of sensory evaluation.