Evaluación del lactosuero dulce y pulpa liofilizada de mango (Mangifera indica L.) en una bebida láctea fermentada funcional
The objective of this research was to evaluate sweet whey and lyophilized mango pulp to produce a fermented milk drink with functional characteristics. The factors under study were: percentage of whey with levels of 50% and 60%, and percentage of freeze-dried mango pulp with levels of 1.5%, 1.75% an...
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| Format: | bachelorThesis |
| Langue: | spa |
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2020
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| Accès en ligne: | http://repositorio.espam.edu.ec/handle/42000/1290 |
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| author | Montesdeoca Chávez, María Agustina |
| author_facet | Montesdeoca Chávez, María Agustina |
| author_role | author |
| collection | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.contributor.none.fl_str_mv | Gavilanes López, Pablo Israel |
| dc.creator.none.fl_str_mv | Montesdeoca Chávez, María Agustina |
| dc.date.none.fl_str_mv | 2020-08-18T15:59:09Z 2020-08-18T15:59:09Z 2020-07 |
| dc.format.none.fl_str_mv | 66 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://repositorio.espam.edu.ec/handle/42000/1290 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Calceta: ESPAM MFL |
| dc.rights.none.fl_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.subject.none.fl_str_mv | Capacidad antioxidante Bebida funcional Mango Liofilización |
| dc.title.none.fl_str_mv | Evaluación del lactosuero dulce y pulpa liofilizada de mango (Mangifera indica L.) en una bebida láctea fermentada funcional |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The objective of this research was to evaluate sweet whey and lyophilized mango pulp to produce a fermented milk drink with functional characteristics. The factors under study were: percentage of whey with levels of 50% and 60%, and percentage of freeze-dried mango pulp with levels of 1.5%, 1.75% and 2%. A Completely Random Design (DCA) was applied in a two-factor AxB arrangement, six treatments with three replicates each were studied. A 2kg base mix consisting of milk, whey, lyophilized mango pulp and ingredients such as sugar and lactic acid was used as an experimental unit. Functional characteristics, physicalchemical and sensory analyzes were evaluated using SPSS statistical program. Total polyphenols and antioxidant capacity presented statistically significant differences between treatments, establishing T3 (50% whey and 2% lyophilized mango pulp as best), on the other hand, the variables of viscosity and acidity placed T6 (60% whey and 2% freeze dried mango pulp) and T2 (50% whey and 1.75% freeze dried mango pulp) respectively. Sensory analysis was carried out using a affective test, evaluating five attributes (color, odor, flavor, consistency and acceptability), with a five-point hedonic scale, establishing T4 as the best treatment (60% whey and 1.50% lyophilized mango pulp), obtaining a fluid consistency drink with a pleasant smell and taste, classified as acceptable. The combination of 50% sweet whey and 2% freeze-dried mango pulp showed a drink with functional potential and favorable physico-chemical characteristics. The combination of 50% sweet whey and 2% freeze-dried mango pulp showed a drink with functional potential and favorable physico-chemical characteristics. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | ESPAM_166bef532bf518af10076c98cc8ed74f |
| instacron_str | ESPAM |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | ESPAM |
| network_name_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| oai_identifier_str | oai:null:42000/1290 |
| publishDate | 2020 |
| publisher.none.fl_str_mv | Calceta: ESPAM MFL |
| reponame_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
| repository_id_str | 0 |
| rights_invalid_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ |
| spelling | Evaluación del lactosuero dulce y pulpa liofilizada de mango (Mangifera indica L.) en una bebida láctea fermentada funcionalMontesdeoca Chávez, María AgustinaCapacidad antioxidanteBebida funcionalMangoLiofilizaciónThe objective of this research was to evaluate sweet whey and lyophilized mango pulp to produce a fermented milk drink with functional characteristics. The factors under study were: percentage of whey with levels of 50% and 60%, and percentage of freeze-dried mango pulp with levels of 1.5%, 1.75% and 2%. A Completely Random Design (DCA) was applied in a two-factor AxB arrangement, six treatments with three replicates each were studied. A 2kg base mix consisting of milk, whey, lyophilized mango pulp and ingredients such as sugar and lactic acid was used as an experimental unit. Functional characteristics, physicalchemical and sensory analyzes were evaluated using SPSS statistical program. Total polyphenols and antioxidant capacity presented statistically significant differences between treatments, establishing T3 (50% whey and 2% lyophilized mango pulp as best), on the other hand, the variables of viscosity and acidity placed T6 (60% whey and 2% freeze dried mango pulp) and T2 (50% whey and 1.75% freeze dried mango pulp) respectively. Sensory analysis was carried out using a affective test, evaluating five attributes (color, odor, flavor, consistency and acceptability), with a five-point hedonic scale, establishing T4 as the best treatment (60% whey and 1.50% lyophilized mango pulp), obtaining a fluid consistency drink with a pleasant smell and taste, classified as acceptable. The combination of 50% sweet whey and 2% freeze-dried mango pulp showed a drink with functional potential and favorable physico-chemical characteristics. The combination of 50% sweet whey and 2% freeze-dried mango pulp showed a drink with functional potential and favorable physico-chemical characteristics.El objetivo de esta investigación fue evaluar lactosuero dulce y pulpa liofilizada de mango para producir una bebida láctea fermentada con característica funcional. Los factores en estudio fueron: porcentaje de actosuero con niveles de 50% y 60%, y porcentaje de pulpa liofilizada de mango con niveles de 1,5%, 1,75% y 2%. Se aplicó un Diseño Completamente al Azar (DCA) en arreglo bifactorial AxB, se estudiaron seis tratamientos con tres réplicas cada uno. Se utilizó como unidad experimental 2kg de mezcla base conformada por leche, lactosuero, pulpa liofilizada de mango e ingredientes como azúcar y cultivo láctico. Se evaluaron las características funcionales, análisis físico-químicos y sensoriales mediante el programa estadístico SPSS. Polifenoles totales y capacidad antioxidante presentaron diferencias estadísticamente significativas entre tratamientos, estableciendo como mejor a T3 (50% lactosuero y 2% pulpa liofilizada de mango), por otro lado, las variables de viscosidad y acidez colocaron como mejor a T6 (60% lactosuero y 2% pulpa liofilizada de mango) y T2 (50% lactosuero y 1,75% pulpa liofilizada de mango) respectivamente. El análisis sensorial se llevó a cabo mediante prueba afectiva, evaluando cinco atributos (color, olor, sabor, consistencia y aceptabilidad), con una escala hedónica de cinco puntos, estableciendo como mejor tratamiento a T4 (60% de lactosuero y 1,50% pulpa liofilizada de mango), obteniendo una bebida de consistencia fluida con un olor y sabor agradable, catalogada como aceptable. La combinación de 50% de lactosuero dulce y 2% de pulpa liofilizada de mango evidenció una bebida con potencial funcional y favorables características físicoquímicas.Calceta: ESPAM MFLGavilanes López, Pablo Israel2020-08-18T15:59:09Z2020-08-18T15:59:09Z2020-07info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis66 p.application/pdfhttp://repositorio.espam.edu.ec/handle/42000/1290spaAtribución-NoComercial-SinDerivadas 3.0 Ecuadorhttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAM2025-12-30T06:35:19Zoai:null:42000/1290Institucionalhttps://repositorio.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/https://repositorio.espam.edu.ec/oai.Ecuador...opendoar:02025-12-30T06:35:19Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Evaluación del lactosuero dulce y pulpa liofilizada de mango (Mangifera indica L.) en una bebida láctea fermentada funcional Montesdeoca Chávez, María Agustina Capacidad antioxidante Bebida funcional Mango Liofilización |
| status_str | publishedVersion |
| title | Evaluación del lactosuero dulce y pulpa liofilizada de mango (Mangifera indica L.) en una bebida láctea fermentada funcional |
| title_full | Evaluación del lactosuero dulce y pulpa liofilizada de mango (Mangifera indica L.) en una bebida láctea fermentada funcional |
| title_fullStr | Evaluación del lactosuero dulce y pulpa liofilizada de mango (Mangifera indica L.) en una bebida láctea fermentada funcional |
| title_full_unstemmed | Evaluación del lactosuero dulce y pulpa liofilizada de mango (Mangifera indica L.) en una bebida láctea fermentada funcional |
| title_short | Evaluación del lactosuero dulce y pulpa liofilizada de mango (Mangifera indica L.) en una bebida láctea fermentada funcional |
| title_sort | Evaluación del lactosuero dulce y pulpa liofilizada de mango (Mangifera indica L.) en una bebida láctea fermentada funcional |
| topic | Capacidad antioxidante Bebida funcional Mango Liofilización |
| url | http://repositorio.espam.edu.ec/handle/42000/1290 |