Análisis de la acidez total en yogurt saborizado y su influencia en las características fisicoquímicas y sensoriales.

Abstract

Yogurt is obtained by fermenting milk, it consists of transforming lactose into lactic acid with the use of lactic acid bacteria that are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivaris subsp. thermophillus, this food is mostly consumed by the population and desired mostly by children, The objective of this research is the study and evaluation of the acidity of the yogurt offered on the market for human consumption according to the INEN 2395 regulation, this regulation gives us as a reference that the acidity parameters that must be present in this food range from 0.8 to 1.8% of lactic acid. The NTE INEN 13 standard establishes the titratable acidity parameters for natural, flavored, sweetened and fruit yogurt. The regulations define titratable acidity as the volume of sodium hydroxide necessary to titrate a quantity of yogurt, with pH 8.3 t 0.1, divided by the mass of the test portion. The titratable acidity should be expressed in millimoles per 100 g. The results obtained indicate that the yogurt base influences the parameters of acidity and pH, influencing the quality of the product.