Desarrollo de un producto probiótico liofilizado a base de leche de cabra, en la Universidad Estatal de Bolívar
For the development of this research, a problem was perceived: why does this product not exist in Ecuador? For this we titled this project as "Development of a lyophilized probiotic product based on goat's milk, at the State University of Bolívar". of a probiotic drink (yogurt), Deter...
Збережено в:
| Автор: | |
|---|---|
| Формат: | bachelorThesis |
| Мова: | spa |
| Опубліковано: |
2023
|
| Предмети: | |
| Онлайн доступ: | https://dspace.ueb.edu.ec/handle/123456789/6181 |
| Теги: |
Додати тег
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|
Додати тег | Резюме: | For the development of this research, a problem was perceived: why does this product not exist in Ecuador? For this we titled this project as "Development of a lyophilized probiotic product based on goat's milk, at the State University of Bolívar". of a probiotic drink (yogurt), Determine the time and temperature of lyophilization, Sensorially evaluate the lyophilized product to determine the best treatment, Bromatologically analyze the best treatment, An AxB factorial design was executed where 6 treatments were obtained each with a replica where Each treatment was entered into the lyophilizer at different temperatures and times, so we were able to obtain the best treatment, then a physical-chemical analysis was carried out on the raw material, obtaining an effective result according to INEN 2623-2624 regulations, followed by compliance with the process to be able to elaborate the yogurt and then be s ubjected to the following process, We also determined the time and temperature that is -56.4 ° C for 120 hours to which it was subjected for freeze-drying, A sensory analysis was quickly carried out to determine the best treatment by means of a tasting sheet for this it was indicated that treatment 12 was the best in all its organoleptic characteristics, finally a bromatological analysis was carried out on treatment 12 where a value of 6.02% humidity was achieved, 14.17% in Protein, 14.97% in Fat, 3.16% in Ash, 0.00% in Crude Fiber, 61.08% in Carbohydrates, 435.73% in Calories, 58.99% in Total Sugars, 730.97 % in Calcium, 778.54% in Potassium, 149.33% in Sodium, to achieve these results, we followed step by step according to the established regulations such as INEN 522:2013, 1334-2:2011. |
|---|