Comparison of quality characteristics of artisanal and branded yoghurts sold in Chimbote, 2016

Authors

  • Nelson Hugo Ramírez Siche Instituto de Educación SuperiorTecnológico Publico “Carlos Salazar Romero”, Chimbote, Perú.
  • César Braulio Cisneros Hilario Universidad César Vallejo, Chimbote, Perú.

DOI:

https://doi.org/10.18050/ingnosis.v2i2.2010

Keywords:

Artisan yogurts, Characterization of yogurts, Yogurt quality

Abstract

Objective. To determine the quality characteristics of artisanal and branded yoghurts sold in Chimbote, 2016.

Materials and methods. The design was non-experimental and the double comparison model was used, the samples were obtained from the markets of the city of Chimbote, the organoleptic characteristics are evidenced by a sensorial test, using the technique of "judges". Also for the physicochemical characters the potentiometric method, titratable acidity and Dornic were used. The bromatological characteristics were determined by the method "Kjeldahl" -NTP, "Gerber" -NTP and "Gravimetric" -NTP respectively.

Results. Artisan and branded yoghurts show that they do not comply with the standard NTP and bromatological values respectively.

Conclusion. A comparison of quality characteristicswas made showing that artisan and branded yoghurts sold in the markets of the Province of Santa, 2016. Do not meet all quality parameters established by FAO and INDECOPI.

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Published

2016-12-02

How to Cite

Ramírez Siche, N. H. ., & Cisneros Hilario, C. B. . (2016). Comparison of quality characteristics of artisanal and branded yoghurts sold in Chimbote, 2016. INGnosis, 2(2), 408–423. https://doi.org/10.18050/ingnosis.v2i2.2010

Issue

Vol. 2 No. 2 (2016): July - December

Section

Research Article

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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