Elaboración de yogur a base de bacterias probióticas, prebióticos y vitamina A en la planta piloto de lácteos de la Universidad de Cuenca

Abstract

The School of Chemical Science through the teaching faculty in the dairy technology in conjunction with the “Food, Nutrition and Health” project is developing this project which is based on the development and improving of dairy products and the standardization of the production process. Our project will be focusing in improving the nutritional value of yogurt by adding components like: Vitamin A, prebiotics and probiotics bacteria. Firm yogurt consists in a yogurt that is incubated and cooled in its final package. This type of yogurt is not well known in the Ecuadorian market since there is only one brand that commercialize it which is TONI, which is why we have focus our study in this type of yogurt. In our investigation we made 3 types of firm yogurt to compare: one normal yogurt with initiators cultures, an enrich yogurt with probiotic and one yogurt with probiotic and prebiotics, all enriched with vitamin A, quality control samples by bromatological, microbiological and organoleptic analysis and to finalize economic analysis of the three type of yogurt. To finalize our study a recollection and statistical analysis of the obtained data from the already mentioned analysis was done with the end to conclude with one of our objectives “standardization of the yogurt production process”, the best product was selected in its bromatological, organoleptic, and microbiological characteristics as well as financially profitable.