Please use this identifier to cite or link to this item: https://repositorio.uleam.edu.ec/handle/123456789/5168
Title: Evaluación de la calidad del yogurt saborizado con diferentes cultivares de musaceaes en estado maduro cosechadas en las zonas de El Carmen.
Authors: Gómez Echeverria, Jonathan Alexander
Keywords: YOGUR
MUSACEAE
EXPERIMENTAR
PORCENTAJE
FORMULACIÓN
Issue Date: 2022
Citation: Gómez Echeverria, J. A. (2022). Evaluación de la calidad del yogurt saborizado con diferentes cultivares de musaceaes en estado maduro cosechadas en las zonas de El Carmen. (Tesis de Pregrado). Universidad Laica Eloy Alfaro de Manabí, Manta, Ecuador.
Series/Report no.: ULEAM-AGRO;0267
Abstract: Yogurt is a source of proteins and essential nutrients along with the banana, which is a prebiotic source of staple food for the Ecuadorian population, particularly from the coast and east, whose purpose is linked to improving healthy and nutritious eating in people and to use our traditional cultivars that are currently not being given the added value that they should have, after passing from their green stage, for this reason this project is based on the importance that can also be given when flavoring it in natural yogurt, avoiding using artificial ingredients that cause the evasion of its natural component, which is what the collector or consumer really analyzes when buying the product. The objective of this experimental research project was to evaluate yogurt flavored with different cultivars of Musaceae in a mature state harvested in the areas of El Carmen, it was verified with three different percentages of Musaceae jelly. A Complete Random Design (D.C.A.) was used. The test consisted of 5 treatments with two factors that consist of 5 cultivars of musaceaes and 3 percentages of jelly, executed to 26 sensory panelists in preference to each treatment, giving as results that the T5 maqueño at 15% had highly significant differences compared to others. treatments, considering the variables of color, flavor, smell, texture, sweetness, appearance.
Description: El yogur es una fuente de proteínas y nutrientes esenciales junto con el plátano que es una fuente prebiótica de alimento básico de la población ecuatoriana, particularmente dela costa y oriente, cuyo fin esté ligado a mejorar la alimentación saludable y nutritiva en las personas y a utilizar nuestros tradicionales cultivares que actualmente no se les está dando el valor agregado que deben tener, después de pasar de su etapa verde, por ello este proyecto está basado en la importancia que también se le puede dar al momento de saborizarlo en el yogur natural evitando utilizar ingredientes artificiales que provoquen la evasión de su componente natural que es lo que realmente el captador o consumidor analiza al momento de comprar el producto.
URI: https://repositorio.uleam.edu.ec/handle/123456789/5168
Appears in Collections:INGENIERÍA AGROPECUARIA

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