Influencia del porcentaje de alga Chlorella y temperatura en la calidad proteica y sensorial de un caramelo

The objective of this research was to evaluate the addition of powdered Chlorella algae in the candy as a protein enhancer in different concentrations (2%, 4% and 6%); in addition, temperatures of 38 and 42 ° C were used, physical chemistry (protein), microbiological variables (total coliforms, E. Coli, mesophilic aerobes, Staphylococcus aureus, Molds and Yeasts) and sensory (acceptability) were evaluated; for their measurement a Completely Random Design (DCA) with a 3x2 bifactorial arrangement with six treatments and 3 replications, obtaining a total of 18 experimental units. The results showed that the caramel added with the Chlorella seaweed contributed high levels of protein to the product, the best treatment being T4 with a percentage of 48.97%; regarding the microbiological analysis, evaluated according to the NTE INEN 2217 (2000), they showed that most of the treatments under study are within the requirements required by the standard; it is concluded that all the Chlorella algae and temperature relationships influenced the protein percentage of the caramel, evidencing that the treatment of T4 (42 ° C 4% algae) is the one that provides the highest protein content in the final product, while the sensory analysis applied to the untrained panelists showed good acceptability on the product, since the tasters did not show differences between the evaluated treatments.

• 第一著者: Pinargote Ramírez, John Andrés (author)
• その他の著者: Rosado Palacios, Reinaldo Ramiro (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2021
• 主題: Alga Chlorella; Temperatura; Caramelo; Proteína
• オンライン･アクセス: http://repositorio.espam.edu.ec/handle/42000/1411