Elaboración de helados con el aprovechamiento de lactosuero y mortiño (Vaccinium meridionale)

Whey and mortiño have great nutritional properties that most industries are unaware of a method of protein and vitamin use that these products present, where this research work aims to make ice creams with the use of whey and mortiño (Vaccinium meridionale) from high nutritional content that is suitable for human consumption, through the application of a quantitative research method, preferably carrying out a sensory analysis through effective or hedonic tests, measurement of some parameters of raw material and finished product, microbiological, physical-chemical tests; In addition, the production costs were established through a financial analysis, this investigation is of an experimental type since three different formulations were carried out for the preparation of ice creams, in addition to this, an analysis of significant statistical difference was carried out by means of the calculation of averages per using a T student test and Friedman's Anova for non-parametric tests (sensory analysis). Once the respective methods and analysis have been applied, it shows that the best treatment was T1 with a formulation of: 75% whey, 15% milk cream and 15% mortiño pulp; For the sensory analysis, we worked with a panel of inexperienced tasters belonging to the Agroindustrial Engineering Career of the National University of Chimborazo, guiding me in the quality parameters governed by the INEN 706:2013 regulation

• Autor principal: Villa Colcha, Katherine Mishell (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2023
• Assuntos: Helado; Parámetros
• Acesso em linha: http://dspace.unach.edu.ec/handle/51000/10461