Comparación de la adición de tres agentes estabilizantes en la elaboración de leche de coco bajo en grasa.

In this research the effects of the addition of stabilizer agents into the elaboration of low-fat coconut milk to prevent separation of phases were evaluated. This investigation had an exploratory and descriptive reach. This process was done in the Industrial Plant of Dairy Industries at the Catholic University of Santiago de Guayaquil. Three formulations with different contents of coconut cream: 17 %, 20 % and 23 % were designed, according to the Codex Alimentarius. This beverage was prepared blending coconut cream and coconut water and then pasteurizing at 70 ºC for 30 seconds. These samples were evaluated through a Qualitative Data Analysis by a sensory panel formed by 17 students with developed sensory skills of the Nutrition career, their ratings were entered in Infostat, the parameters were consistency, color, flavor and odor. The low-fat coconut milk with 20 % coconut cream was selected by the panelists as the best formulation. Then, the stabilizers were added in three different percentages and a witness formulation was processed. The products were evaluated by measuring the cream layer that formed. The samples whereby the two phases of the coconut milk did not separate, were selected. A second sensory panel was conducted, where the beverage with 0.28 % Xanthan Gum was considered the ideal formula by the panelists. All data was evaluated with an Analysis of Variance. Bromatological analysis were performed to the selected product. The analysis of Benefit/Cost showed the cost- effectiveness of the sale.

• 第一著者: Zuloaga Gómez, María Alejandra (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2019
• 主題: AGROINDUSTRIA; PRODUCCIÓN DE ALIMENTOS; LECHE DE COCO; GOMA GUAR; GOMA DEXANTANO; GOMA DE XANTANO; CARBOXIMETILCELULOSA; CREMA DE COCO; BENEFICIO; COSTO
• オンライン･アクセス: http://repositorio.ucsg.edu.ec/handle/3317/12531