Characterization of physicochemical and sensorial properties of yogurt prepared with Annona montana fruit in Florencia-Caquetá-Colombia

Resumen

The maroon soursop (Annona montana) is an Amazonian fruit, requiring characterization and standardization of its derivatives for agro-industrial development. The aims of this study was to identify physical, chemical and sensory characteristics and acceptance of yogurts with Annona montana fruit in Florencia-Caquetá municipality. It was used a complete design of blocks at random with two factors per block and three repetitions, with AC, BC, AD and BD blocks where to (15% pulp), B (20% pulp), C (20% sugar) and D (25% sugar), physicochemical factors evaluated were acidity, pH, degrees brix and density; organoleptic factors by multiple comparisons test were sweet taste, smell and texture, as well as a proof of preference. Data analysis was performed using descriptive statistics, test ranges and ANOVA sort to a level of significance of 95% for each. Physicochemical analyses indicate that bioassays will meet the minimum requirements of titratable acidity and pH, have a high density and a high content of degrees brix. The closest product  to a  commercial reference preparation was the AC with 15% of pulp and 15% sugar, followed by the BD with 25% of pulp to 20% sugar, the latter was the most widely accepted. In Conclusion all preparations comply with the minimum requirements of physicochemical standardization; the closest product to the commercial yogurt was AC (15% pulp and sugar 15%) and the one with  greater acceptance was BD (25% pulp and sugar 20%).