Sustitución parcial de la crema de leche por aceite de oliva extra-virgen en las características físico-químicas y organolépticas del helado cremoso

The objective of this study was to determine the optimal percentage in the partial replacement of milk cream by extra-virgin olive oil on the physical-chemical and organoleptic characteristics of creamy ice cream according to INEN 706 (2013) standards. To obtain it, different percentages of extra-virgin olive oil (AOEV) were used (0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 1.2%), which were obtained through the industrial process. Six treatments with three replicates were evaluated in a completely randomized design (DCA). It was evidenced that total solids and weight/volume presented statistical difference, for which they were evaluated by the non-parametric Kruskal-Wallis test, on the other hand, while the "Tukey" test at 5% was applied to total fat, indicating that there were highly significant differences (sig.>0.05). Only the treatment that met the microbiological parameters was sensory evaluated. The results showed that the percentage of total fat does not influence between the AOEV and milk cream dosages in all treatments. The microbiological analyzes determined parameters such as: total coliforms, Escherichia coli, staphylococcus aureus and mesophilic aerobics, denoting that the T6 treatment (1.2% AOEV) was within the range allowed by the INEN 706 (2013) standard and in the sensory evaluation using a hedonic scale (5 points), the creamy ice cream presented average ranges in the evaluated parameters.

• Autor Principal: Ostaiza Olmedo, Evelyn Karina (author)
• Outros autores: Solórzano Zambrano, Génesis Millerline (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2023
• Subjects: Grasa; Sólidos totales; Peso/volumen; Sensorial; Microbiológicos
• Acceso en liña: http://repositorio.espam.edu.ec/handle/42000/2061