Influencia del lactosuero dulce y harina de camote (Ipomoea batatas) en la calidad fisicoquímica y sensorial de una bebida láctea fermentada

The objective of this research was to evaluate the influence of sweet lactoserum and sweetpotato flour (Ipomoea batatas) on the physicochemical and sensory quality of a fermented milk beverage. Factors under study were: percentage of lactoserum with levels of 50%, 60% and 70%; and percentage of flour of guayaco purple sweetpotato with levels of 4% and 6%. It was applied a completely random design (DCA) in a bifactorial arrangement 3x2, six treatments with three replicas each were studied. It was managed as an experimental unit of 12kg mixture base consisting of milk and lactoserum. The physicochemical variables evaluated using statistical analysis were: pH, °Brix, acidity, total solids, ashes, viscosity, fat and protein; the variable viscosity and protein showed significant differences among treatments, obtaining as better treatment T2 (50% lactoserum and 6% flour). Sensory evaluation is carried out through the application of the 9-point on the hedonic scale, four attributes were evaluated: appearance, taste, smell and texture, establishing as the best treatment T2. Microbiological analysis was performed to the best treatment, verifying the safety of the product reflecting absence of total coliforms and E.coli, levels of fungi and yeast allowable by the NTE INEN 2395 (2011).

• Egile nagusia: Zambrano Zambrano, Ángela María (author)
• Beste egile batzuk: Romero Rosado, Cindy Fernanda (author)
• Formatua: bachelorThesis
• Hizkuntza: spa
• Argitaratua: 2016
• Gaiak: Lactosuero; Fisicoquímicas; Sensorial; Escala hedónica
• Sarrera elektronikoa: http://repositorio.espam.edu.ec/handle/42000/555