EFECTO DE TRES TIPOS DE EDULCORANTES SOBRE LA ESTABILIDAD MICROBIOLÓGICA DEL YOGURT GRIEGO DE ARAZÁ ( Eugenia stipitata ) CON MANGO ( Manguifera indica )

Abstract

Currently, the consumption of Greek yogurt has increased since it has great nutritional properties and is beneficial for those who consume it, this product is the result of the fermentation of milk that helps digestion. The objective of this research is to evaluate the effect of three types of sweeteners (sucrose, honey, splenda) in arazá syrup with mango and incorporated into Greek yogurt. For this work, four treatments were applied, being the TC= the control treatment, T1= sweetened with sucrose, T2= sweetened with honey and T3= sweetened with splenda, to which physical chemical analysis was performed (protein, acidity and fat). and microbiological (E coli, Total Coliform and Recount of molds and yeasts) every 7 days; the organoleptic characteristics of a panel of 30 people were also analyzed and then analyzed in the statistical program SPSS using Duncan. The results obtained according to the bromatological analyzes show that the product is within the ranges according to the corresponding INEN, correspondingly, for the microbiological analyzes the absence of E coli and Coliform was detected, while fungi and yeasts were present, but in an accepted manner, while in the organoleptic analyzes there was no significant difference between their means. Coming to the conclusion that Greek yogurt with the addition of syrup is desirable by consumers since its flavor varies from the traditional. KEY WORDS: Fermented, concentrated, shelf life.