<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2631-2654</journal-id>
<journal-title><![CDATA[Revista Digital Novasinergia]]></journal-title>
<abbrev-journal-title><![CDATA[Novasinergia]]></abbrev-journal-title>
<issn>2631-2654</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Chimborazo ]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2631-26542023000100036</article-id>
<article-id pub-id-type="doi">10.37135/ns.01.11.03</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Yogur tipo II con adición de pulpa de acaí (Euterpe oleracea Mart) edulcorado con Stevia rebaudiana]]></article-title>
<article-title xml:lang="en"><![CDATA[Type II yogurt with the addition of acai pulp (Euterpe oleracea Mart) sweetened with Stevia rebaudiana]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ponce-Fuentes]]></surname>
<given-names><![CDATA[Fabián]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ponce-Fuentes]]></surname>
<given-names><![CDATA[Elena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muñoz-Murillo]]></surname>
<given-names><![CDATA[Patricio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Mendoza]]></surname>
<given-names><![CDATA[Jordan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Manabí  ]]></institution>
<addr-line><![CDATA[ Portoviejo]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Técnica de Manabí  ]]></institution>
<addr-line><![CDATA[ Portoviejo]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2023</year>
</pub-date>
<volume>6</volume>
<numero>1</numero>
<fpage>36</fpage>
<lpage>49</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S2631-26542023000100036&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S2631-26542023000100036&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S2631-26542023000100036&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: En esta investigación se evaluó el efecto de la pulpa de acaí sobre la calidad fisicoquímica, sensorial y capacidad antioxidante de un yogur tipo II edulcorado con Stevia. Se planteó un diseño experimental completamente al azar con arreglo factorial, el factor en estudio correspondió a las concentraciones del 5, 10 y 15% de pulpa de acaí. Se estableció tres réplicas por ensayo de formulación, respectivamente. Para las variables fisicoquímicas y de capacidad antioxidante se utilizó la prueba de Tukey, mientras que, para el perfil sensorial, fue la prueba de Kruskal Wallis. Se determinó diferencia significativa en las variables de estudio y se obtuvo los siguientes resultados: pH 3.78 - 3.79; °Brix 6.53 - 7.03%; acidez 0.90 - 1.02%; densidad 1.036 - 1.039 g/ml; sólidos totales 11.93 - 12.05%; viscosidad de 291.67 - 382.67 mPa.s; proteína 2.43 - 2.49%; grasa 1.27 - 1.57%; fenoles totales 635.80 - 2002.04 mg EAG/mL; capacidad antioxidante 0.55 - 1.84 µmol EQ Trolox/mL; el ensayo con mejor aceptación sensorial fue el A3 (15% pulpa de acaí) el cual obtuvo diferencia significativa en el atributo sabor y textura; además, presentó mejores valores en colorimetría en cuanto a Luminosidad 74.87, saturación 2.47 y tono 19.30. A excepción del contenido proteico, todos los tratamientos presentaron calidad microbiológica y fisicoquímica dentro de lo exigido por la norma INEN 2395, por otra parte, se aceptó la hipótesis planteada ya que todos los parámetros evaluados variaron significativamente en las formulaciones propuestas. El yogur con pulpa de acaí puede ser considerado como un alimento con potenciales compuestos funcionales para beneficio del consumidor.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: In this research, the effect of acai pulp on the physicochemical, sensory quality, and antioxidant capacity of a type II yogurt sweetened with Stevia was evaluated. A completely randomized experimental design with a factorial arrangement was proposed, the factor under study corresponded to the concentrations of 5, 10 and 15% of acai pulp. Three replicates per formulation trial were established respectively. The Tukey test was used for the physicochemical and antioxidant capacity variables, while the Kruskal Wallis test was used for the sensory profile. A significant difference was determined in the study variables and the following results were obtained: pH 3.78 - 3.79; °Brix 6.53 - 7.03%; acidity 0.90 - 1.02%; density 1,036 - 1,039 g/ml; total solids 11.93 - 12.05%; viscosity of 291.67 - 382.67 mPa.s; protein 2.43 - 2.49%; fat 1.27 - 1.57%; total phenols 635.80 - 2002.04 mg EAG/mL; antioxidant capacity 0.55 - 1.84 µmol EQ Trolox/mL; the test with the best sensory acceptance was A3 (15% acai pulp) which obtained a significant difference in the flavor and texture attribute, in addition, it presented better values in colorimetry in terms of Lightness 74.87, saturation 2.47 and tone 19.30. Except for the protein content, all the treatments presented microbiological and physicochemical quality within the requirements of the INEN 2395 standard, on the other hand, the proposed hypothesis was accepted since all the evaluated parameters varied significantly in the proposed formulations. Yogurt with acai pulp can be considered a food with potential functional compounds for the benefit of the consumer.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[total phenols]]></kwd>
<kwd lng="en"><![CDATA[fermented milk]]></kwd>
<kwd lng="en"><![CDATA[sensory]]></kwd>
<kwd lng="es"><![CDATA[Capacidad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[fenoles totales]]></kwd>
<kwd lng="es"><![CDATA[leche fermentada]]></kwd>
<kwd lng="es"><![CDATA[sensorial]]></kwd>
</kwd-group>
</article-meta>
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