Evaluación del lactosuero dulce y pulpa liofilizada de maracuyá (Passiflora edulis) en una bebida láctea fermentada funcional

The objective of this research was to evaluate sweet whey and lyophilized passion fruit pulp to obtain a fermented milk drink with functional characteristic. The factors under study were: percentage of whey with levels of 50% and 60%, and percentage of freeze-dried pulp of passion fruit with levels of 0.5%, 1% and 1.5%. A Completely Random Design (DCA) was applied in AxB bifactorial arrangement, six treatments with three replicates each were studied. 2kg of fermented beverage consisting of milk, whey, freeze-dried passion fruit pulp, sugar, stabilizer and initiating culture of fermented milk drink was used as an experimental unit. The variable responses studied were: total polyphenols, antioxidant capacity, viscosity and acidity. Al (sweet whey) was physically characterized by total protein analysis, fat, ash, total solids, titratable acidity and pH as control measures. The data obtained was statistically analyzed using the IBM SPSS 21 free version program, resulting in the functioning variables: total polyphenols with 4.74g EGA/100g and antioxidant capacity 89.00μmol TE/g, obtaining the treatment T3 (50% sweet whey and 1.5% freeze-dried pulp of passion fruit) as best. For physicochemical variables, in acidity the T3 treatment was the best statistically having value of 0.94%, while for viscosity T6 was the best treatment with a value of 294mPa.s.

• 第一著者: Carranza Giler, Carolina Stefania (author)
• その他の著者: Luna Velásquez, Yohan Gabriel (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2020
• 主題: Polifenoles totales; Capacidad antioxidante; Alimento funcional; Maracuyá; Liofilización
• オンライン･アクセス: http://repositorio.espam.edu.ec/handle/42000/1276