Evaluación del efecto de la adición de un microencapsulado de extracto de tzintzo (Tagetes minuta) en el retardo de la oxidación lipídica de un queso crema durante su almacenamiento acelerado.

In the current research, it was made with the aim by assessing a microencapsulated extract addition effect from tzintzo (Tagetes minuta) into cream cheese, which was elaborated three samples: a base as an indicator sample and two with different concentrations from microencapsulated (minimum 0,02% and maximum 0,04%); the fatty acids presence into this product allowed to determine the lipid oxidation retardation with the characterization, through the analysis of peroxide and acidity index; for 21 days under an accelerated storage method at three different temperatures (25, 35 and 45 ºC). Given as result ascending values for the three treatments; at 25 ºC the indicator sample (MI), started with a 0,40 meqO2/kg peroxide index (IP) until it reached 1,07 meqO2/kg, sample A (MA) increased from 0,67 to 1,87 meqO2/kg and sample B (MB) had a variation into its peroxide index from 1,47 to 4,27 meqO2/kg. On the other hand, at 35 ºC 1,47, it was reached meqO2/kg values into MI, for the MA it was had 2,20 meqO2/kg and for MB 5,80 meqO2/kg. Also, at 45 °C, was reached 2,47 meqO2/kg values into MI, for MA it was had 3,20 meqO2/kg and into MB 6,80 meqO2/kg. Regarding the acidity index at 25 ºC, the MI treatment went from 0,65 to 1,21 % m/m of lactic acid, MA began with 0,62 and ended with 1,63 % m/m and MB reached 0,17 at 1,22 % m/m. On storage at 35 ºC MI was finished with 1,39 % m/m, MA with 1,63 % m/m and MB with 1,22 % m/m. While in the storage at 45 °C the MI ended with 1,51 % m/m, MA with 1,72 % m/m and MB with 1,31 % m/m. For cream cheese shelf life determining, through the food degradation kinetics model, it was shown, what the best treatment was the MA sample (0,02% microencapsulated), reflecting the antioxidant action or capacity, estimating a 43 days durability and until two months. Finally, it was made the production costs for the best treatment with tzintzo extract microencapsulation

• Үндсэн зохиолч: Dias Cunuhay, Nelson Gustavo (author)
• Бусад зохиолчид: Vargas Toapanta, Luis David (author)
• Формат: bachelorThesis
• Хэл сонгох: spa
• Хэвлэсэн: 2023
• Нөхцлүүд: MICROENCAPSULADO; TZINTZO; AGROINDUSTRIAL
• Онлайн хандалт: http://repositorio.utc.edu.ec/handle/27000/10582