Utilización de leche deslactosada y stevia en la reducción del índice calórico de un helado de vainilla tipo paleta

This study was conducted with the aim of reducing the caloric index in a palette type vanilla ice cream, developed with two factors in study milk lactose and stevia, also determining which of these two factors has greater influence on the reduction of the parameter. Made six combinations with two percentages or levels of milk lactose-free and 3 of stevia, obtaining the following treatments T1 (90:1), T2 (90:2), T3 (90:3), T4 (95:1), T5 (95:2), T6 (95:3), and a witness mark absolute commercial compound by milk whole and sugar; the experimental unit was of 80 ml. Determined bromatological parameters (protein, fat, moisture, ash and fibre) to later assess the heat index; of which was obtained as a better treatment to the T4 with a value of 57,61 cal; to which microbiological analyses were performed (count microorganisms Mesophiles, total coliforms, E. Coli, Staphylococcus, Salmonella, Listeria detection monocytogenes) that fulfilled the requirements established by the standard INEN 706; the same treatment was performed as a sensory analysis carried out using a hedonic scale through a preference test; sensory characteristics obtained an acceptance in a general manner between all the attributes evaluated a 73.35%.

• Hovedforfatter: Alcívar Santana, Fernando Javier (author)
• Andre forfattere: Vera Moreira, José Mario (author)
• Format: bachelorThesis
• Sprog: spa
• Udgivet: 2016
• Fag: Calorías; parámetros bromatológicos; microbiológicos; sensoriales
• Online adgang: http://repositorio.espam.edu.ec/handle/42000/559