Developmente of yogurt type III with pumkin and ajonjolí as a contribution of fiber and antioxidants Title

Abstract

The research was carried out at the Food Production Plan of the School of Animal Sciences of  the ESPOCH, a type III yogurt with pumpkin and three different levels (3,5 and 7%) of sesame seeds was developed, compared to a control treatment (0% sesame),distributed under a completely randomized design, with four repetitions per treatment and an experimental unit size of one liter of yogurt, were subjected to the following statistical analyzes: Analysis of Variance (ADEVA), separation of means by Tukey (P <0.05), regression and correlation analysis and sensory analysis with the affective hedonic scale. Determining that the physical chemical properties were affected statistically presenting a pH of 4.32 and 4.47 for 0 and 7% sesame levels respectively; The dry matter content of 19.35 and 23.93% (0 and 7% of sesame seeds), Protein of 2.60 and 3.30 (0 and 5% of sesame seeds), Fat of 0.54 and 3.18 (0 and 7% of sesame seeds), Antioxidant capacity of 0.53% and 1.24% correspond to level 0 and 7% of sesame seeds. Microbiological analyzes determined the absence of pathogenic microorganisms. In relation to organoleptic characteristics, these were statistically influenced, yogurt made with 5% sesame seeds had the highest score of 4/5, which gives a rating of likes in terms of color, smell, taste and texture characteristics; therefore it is recommended to use 5% sesame seeds in the manufacture of yogurt.