Evaluation and Sensory Characterization of Type I Shampoo Yogurt with the Addition of Vitamin Mix A and C

Abstract

The present study aims to obtain an alternative product that could be incorporated into the human diet. For this purpose, we fortify yogurt with micronutrients to evaluate the product taking into account physical-chemical, microbiological and organoleptic parameters to establish the viability and harmlessness of the yogurt with different levels of dosage of the component (0.2 and 0.3 percent). We made two repetitions per treatment and used the size of the experimental unit of 5 liters of yogurt in each repetition by adopting a completely randomized experimental design with a factorial arrangement AxB, where the vitamin mix and the time of fermentation are the study factors. For these treatments, a series of analysis were determined including titrable acidity (physicochemical parameters), and for the organoleptic sensory analysis parameters such as taste, smell, color, and texture were considered with a panel trained in the subject. The results obtained indicate that the T2 treatment (0.3% gr) is the best and is feasible to elaborate yogurt fortified with the vitamin complex mix with the same physicochemical and organoleptic characteristics to the traditional one, determining that the vitamin component does not affect the product statistically. In terms of production costs, it is profitable, because the 140 ml product made with the addition of the vitamin complex is 1.38 Bs. And the traditional processing cost is 1.36 Bs. The market price is 3 Bs., similar to those existing in the market.