Evaluación del efecto de la melaza de remolacha (Beta vulgaris var. Gp Conditiva) en las características de calidad del yogur tipo1.

Abstract

Yogurt, an essential product in the Ecuadorian diet, has gained popularity due to its nutritional benefits and versatility over the years. However, the quest to improve its quality and taste has led to the exploration of non-traditional ingredients, such as beet molasses. In this context, it is proposed to investigate how molasses affects the characteristics of type 1 yogurt, considering its sensory, physical, chemical, and microbiological quality. The present work proposed an experimental level investigation in the elaboration of type 1 yogurt, with the evaluation of five treatments differentiated by the amount (0, 5, 10, 15 and 20 %) of beet molasses as a sweetening agent, with three repetitions for each experiment. The study variables were acidity, pH, protein, fat, sensory and microbiological characteristics (Escherichia coli, coliforms, molds and yeasts). For the selection of the best treatment, a sensory panel was conducted using a nine-point hedonic scale to evaluate and determine the level of acceptability of the treatments. A sensory evaluation was carried out at the Universidad Católica de Santiago de Guayaquil with panelist previously selected from the Nutrition, Aesthetics, and Dietetics Program of the Faculty of Medical Sciences. The best treatment was identified as T5, which corresponds to 20 % beet molasses, being the highest – rated. This yogurt contains 1.82 % fat, 4.21 % protein, a pH of 5, and an acidity of 0.9 %. Finally, the production cost was estimated at USD 5.37 with a 25 % profit margin.