Evaluación de diferentes dosis de lactosuero dulce y pulpa liofilizada de guayaba (Psidium guajava) en una bebida láctea fermentada funcional

The present investigation aimed to evaluate different doses of sweet whey and lyophilized guava pulp (psidium guajava) in a functional fermented milk drink. The factors under study were: dose of sweet whey and dose of lyophilized guava pulp, the first factor with levels of 50% and 60% and the other factor with levels of 1%, 1.25% and 1.5%. A DCA was applied in a bifactorial AxB arrangement, with six treatments and three replications for each one. 2kg of base mixture was used as an experimental unit, consisting of sweet whey, semi-skimmed milk, lyophilized pulp, sugar, stabilizer and starter culture. The variables evaluated by statistical analysis were: total polyphenols, antioxidant capacity, viscosity and acidity. The highest polyphenolic content and the highest antioxidant capacity against the ABTS radical corresponded to the T3 treatment (50% whey and 1.5% lyophilized guava pulp). Within the physicochemical variables, treatment T3 also predominated with the best values presented in the viscosity and acidity of the fermented milk drink. It is concluded that the polyphenolic content and antioxidant capacity were positively influenced by the factors under study (sweet whey and lyophilized guava pulp), however, due to the relatively low values obtained, the fermented milk drink cannot be classified as a functional food.

• Auteur principal: Barreto Arteaga, Anderson Javier (author)
• Format: bachelorThesis
• Langue: spa
• Publié: 2021
• Sujets: Capacidad antioxidante; Polifenoles totales; Liofilización
• Accès en ligne: http://repositorio.espam.edu.ec/handle/42000/1563