Efecto de la pulpa de mango y aloe vera en la composición fisicoquímica de una bebida láctea fermentada
The following research work was aimed at evaluating the effect of mango pulp and aloe vera on the final physicochemical composition of a dairy drink fermented with whey. In the first instance the raw materials were evaluated by a laboratory analysis to check their quality. Subsequently, a standardiz...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2019
|
| 主題: | |
| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/1133 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽 | 總結: | The following research work was aimed at evaluating the effect of mango pulp and aloe vera on the final physicochemical composition of a dairy drink fermented with whey. In the first instance the raw materials were evaluated by a laboratory analysis to check their quality. Subsequently, a standardization of whole milk and whey was established, which served 80-20. Consecutively, treatments corresponding to mango pulp and aloe vera were established, thus T1 (24% Pm - 6% Ps), T2 (21% Pm - 9% Ps), T3 (18% Pm - 12% Ps), T4 (15% Pm - 15% Ps). Once the experimentation was completed, each of these treatments was characterized by demonstrating that, despite the physicochemical fluctuations produced by pulp ratios, all these properties remained within the established parameters. Accepted all treatments, these were evaluated microbiologically demonstrating harmlessness for each of them, with this, all were subjected to a sensory analysis of preference, applying an affective test, which subsequently applied these data were analyzed by a non-parametric Friedman test, leaving T1 (24% Pm - 6% Ps) as the most preferred and T3 (18% Pm - 12% Ps) as the least accepted. |
|---|