Formulation of a soy yogur with guava pulp | Formulación de yogur de soya con pulpa de guayaba

英语. The formulation of soy yogur with guava pulp was defined with the technology of blended, homogenization, pasteurization, cooling and inoculation of a starter culture, clotting and cooling. In the formulation of the product soymilk, sugar syrup, guava pulp and bioyogur starter was added. Three experimental runs were carried out to determinate the formulation. In each run 20 kg of the product were used to define the formulation by means sensory evaluation tests using a scale of points for attributes. The physical-chemical and microbiological properties of the product were determined. The obtained yoghurt presented good microbiological and nutritional quality and sensory acceptance.Keywords: yoghur, soymilk, guava pulp, starter.

西班牙语; 卡斯蒂利亚语. Se definió una formulación de yogur de soya con pulpa de guayaba con la tecnología de mezclado, homogenización, pasteurización, refrescamiento, inoculación del cultivo, coagulación y enfriamiento. En la formulación del producto se empleó leche de soya, sirope de azúcar, pulpa de guayaba y cultivo de bioyogur. Se realizaron tres experiencias de 20 kg cada una con el objetivo de definir la formulación recurriendo a la evaluación sensorial con una escala de puntos por atributos. Se determinaron las características físico-químicas y microbiológicas del producto. El yogur obtenido presento buena calidad microbiológica, aceptación sensorial y nutricional.Palabras clave: yogur, leche de soya, pulpa de guayaba, cultivo. ABSTRACT Formulation of a soy yogur with guava pulpThe formulation of soy yogur with guava pulp was defined with the technology of blended, homogenization, pasteurization, cooling and inoculation of a starter culture, clotting and cooling. In the formulation of the product soymilk, sugar syrup, guava pulp and bioyogur starter was added. Three experimental runs were carried out to determinate the formulation. In each run 20 kg of the product were used to define the formulation by means sensory evaluation tests using a scale of points for attributes. The physical-chemical and microbiological properties of the product were determined. The obtained yoghurt presented good microbiological and nutritional quality and sensory acceptance.Keywords: yoghur, soymilk, guava pulp, starter.