Aprovechamiento de lactosuero - pulpa de banano y el efecto sobre las características fisicoquímicas, bromatológicas y organolépticas de un helado

The objective of this research was to take advantage of whey and banana pulp in the preparation of a creamy ice cream. The factor under study was: the ratio of whey and banana pulp at five different levels, which represented 70% within the ice cream formulation. A completely randomized experimental design (DCA) was used, five treatments with three replications each were studied. 12 Kg of mixture was used as experimental unit. Physicochemical (Overrun and °Brix), bromatological (protein and fat content) and organoleptic (flavor, texture, smell and color) characteristics were evaluated. The T5 treatment was higher in protein content with an average of 5.58667 and fat 2.3, T2 presented the highest value for °Brix 22.7667 and T3 the highest percentage of overrun 6.35333, the physicochemical and bromatological analyzes reflected fluctuation in terms of results of the response variables without coinciding with a common treatment where the whey - banana pulp ratio allows obtaining the best physicochemical and bromatological characteristics. However, according to the organoleptic analysis, the treatment that presented the greatest acceptance in all the attributes evaluated was T5 (70% whey and 30% banana pulp), ranking it as the best, which showed a positive return of 0.489 cents. dollar per unit of ice cream of 900 mL.

• 第一著者: Moreira Sacón, Kenia Mercedes (author)
• その他の著者: Solórzano Collahuazo, Odalys Elizabeth (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2022
• 主題: Helado; Suero lácteo; Pulpa de banano; Overrun
• オンライン･アクセス: http://repositorio.espam.edu.ec/handle/42000/1967