Evaluación de la calidad del yogurt saborizado con diferentes cultivares de musaceaes en estado maduro cosechadas en las zonas de El Carmen.

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.