Effect of Phytosterol Addition on the Sensory Characteristics of a Dairy Beverage Intended for Adults with Hypercholesterolemia

Abstract

Hypercholesterolemia, responsible for 2.6 million annual deaths according to the WHO, is a critical health problem in Ecuador. This study developed a yogurt enriched with phytosterols as a functional alternative to combat this condition. A multicategorical experimental design was used to evaluate the effect of two variables: type of emulsifier (2% distilled monoglycerides and 0.3% soy lecithin) and fermentation time (6 and 12 hours) on the yogurt's granulosity and acceptability. Sensory and statistical analyses (ANOVA) were performed to evaluate these characteristics. The results showed no statistically significant differences in the acceptability or granulosity of the yogurt in relation to the studied variables (p > 0.05). The final product contains 1.5 g of phytosterols per 200 g serving, meeting the recommended daily functional amount (1500 mg/day) to obtain hypocholesterolemic benefits. Nutritional analysis and traffic light labelling indicated that the yogurt is medium in sugar and fat, and low in salt. A label was developed in accordance with NTE INEN 1334-1 regulations. This functional yogurt represents a promising alternative to improve the cardiovascular health of the population, combining the benefits of probiotics and phytosterols in a single food.