Estandarización de una Fórmula para la Elaboración de un Helado a Base de Leche de Soya (glycine max
The research project was carried out at the Technical University of Cotopaxi, Agroindustrial Engineering Career and it was focused on making a soy ice cream, through the appropriate formulation in order to the product elaboration as an alternative for its production in Ecuador. Soy grains were used...
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| Κύριος συγγραφέας: | |
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| Άλλοι συγγραφείς: | |
| Μορφή: | bachelorThesis |
| Γλώσσα: | spa |
| Έκδοση: |
2019
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| Θέματα: | |
| Διαθέσιμο Online: | http://repositorio.utc.edu.ec/handle/27000/6177 |
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Προσθήκη ετικέτας | Περίληψη: | The research project was carried out at the Technical University of Cotopaxi, Agroindustrial Engineering Career and it was focused on making a soy ice cream, through the appropriate formulation in order to the product elaboration as an alternative for its production in Ecuador. Soy grains were used as raw material for the extraction of milk from these grains which was used for the elaboration of ice cream based on soy milk and the appropriate equipment for the production process, in addition a factorial block design was used Totally random AxB, resulting in 9 treatments with 1 repetition. In factor A, the percentage of soy milk in the formulation with three levels (55%, 60% and 65%) is established and in factor B, the beat time is established with three levels (10, 15 and 20 minutes). For the formulation process of soy ice cream it was necessary to use additives such as Cremodan (Emulsifier), in 1% and CMC (Stabilizer), in 0.50% in relation to the total weight of the soy ice cream mixture that was 3 kg. , to obtain the characteristics of a cream ice cream. Through the physicochemical analysis performed on soy milk and ice cream, the pH was measured, which gave us a value of 6.45 and the density we obtained 1.03 complying with the quality standards according to the INEN-ISO6579 Standard, through the shake obtained the performance measurement obtaining 26.66% more value of the final product and in the organoleptic analysis we evaluate the attributes that are the color with a score of 4.64 / 5, the taste with a score of 4.86 / 5, the aroma has a score of 4.01 / 5, the texture with a score of 4.42 / 5 and the acceptability is 4.80 / 5, where (t9) was the best treatment, where there is evidence that there is a significant difference in sensory attributes. Microbiological analyzes in soy milk show the presence of mesophilic aerobes with a result of 10 (e), total coliforms <10 CFU / ml and salmonella that was not detected and compared with the INE-ISO 6579 standard, is within parameters, while in the soy ice cream the presence of aerobic mesophiles is evidenced with a result of 5.2 * 104 CFU / ml, E. Coli <10 CFU / mlg and salmonella that was not detected in our product, taking into account that it has The following INEN standards The ISO 4833, NTE INEN-ISO4831, NTE INE-ISO 6579 INEN 1334-2 and the INEN 14511 standards are within the parameters of these standards. While in the nutritional analysis carried out with soy milk 16.00 g of protein are evidenced in comparison with the theoretical calculation that gave us 18.00 g and in the soy ice cream it gives us a result of 11.00 g of protein based on 100 g while in the theoretical calculation he gave us 11.77 g, thus fulfilling the expected results in the calculations prior to the analyzes performed. In addition to the best treatment, a production cost was made, for every 1 kg of ice cream it gives us a value of $ 4,652 which, compared to a commercially recognized product, shows that our ice cream is more nutritious, healthy and functional. |
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