Caracterización de un caramelo tipo (toffee) elaborado con la adición de lactosuero
The objective of this research project is to characterize a new variety of candy (toffee) with the addition of whey in different concentrations. This is based on giving an added value to whey, since at the level of the country and the province of Cotopaxi, the problem lies in the scarce productive u...
Պահպանված է:
| Հիմնական հեղինակ: | |
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| Այլ հեղինակներ: | |
| Ձևաչափ: | bachelorThesis |
| Լեզու: | spa |
| Հրապարակվել է: |
2022
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| Խորագրեր: | |
| Առցանց հասանելիություն: | http://repositorio.utc.edu.ec/handle/27000/8755 |
| Ցուցիչներ: |
Ավելացրեք ցուցիչ
Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
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Ավելացրեք ցուցիչ | Ամփոփում: | The objective of this research project is to characterize a new variety of candy (toffee) with the addition of whey in different concentrations. This is based on giving an added value to whey, since at the level of the country and the province of Cotopaxi, the problem lies in the scarce productive use given to whey; In some cases it is used as a pig feed supplement, and in a large percentage of cases it is discarded in surrounding lands, ditches and rivers, with the consequent increase in environmental contamination, which is why a new alternative has been sought to take advantage of it by making toffee type caramel with the addition of whey in different concentrations: t1: Milk (50%) + whey (50%); t2: Milk (35%) + whey (65%); t3: Milk (25%) + whey (75%): t4: Milk (100%). The methodology for the elaboration of the candy is established, a flow diagram and mass balance are carried out. The experimental design is carried out by means of a DBCA design with the help of the Infostat program that allows determining the best treatment based on the physicochemical, microbiological and sensory analyses, and once the best treatment is obtained, a nutritional analysis is carried out, which presents the following results: 0% crude fiber, 2.75% moisture, sodium 2762.83 mg/kg, protein 3.75%, fat 5.52%, cholesterol 6.62 mg/100g, carbohydrates 84.49% and calories 420.64 kcal/100g and 1762.48 kJ/100g. Based on the physicochemical, microbiological and sensory analysis, the best treatment is number 3, with the formulation of milk (25%) + whey (75%), which presents the following results for the physicochemical analysis: pH of 7.21 in the first repetition and 7.24 in the second repetition and in the acidity analysis a result of 0.06 was obtained in the two repetitions, while in the microbiological analysis the following results were obtained: fecal coliform index ˂ 3 NMP/ g in the two repetitions as well as in mold and yeast count gave a result of ˂ 10 CFU/g in each of the repetitions carried out, results that are within the NTE INEN 2217:2012 standard for confectionery products. An economic analysis was established its cost of production of the 120g candy case; it has a cost of $ 6.48; value that could be considered, relatively high; which is justified because it is a research; but if it would be produced at industrial level, these costs would drop by a large percentage. |
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