Elaboración de una bebida a base de suero lácteo, pulpa de maracuya (Passiflora edulis) y harina de amaranto (Amaranthus).
Drink based on whey, passion fruit pulp (Passiflora edulis) and amaranth flour (Amaranthus), was made to give greater use to whey that is discarded at dairy industries, combining all its nutritional properties in conjunction with passion fruit and amaranth flour, using all the benefits granted by th...
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2022
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| 主題: | |
| オンライン･アクセス: | http://repositorio.utc.edu.ec/handle/27000/9362 |
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タグ追加 | 要約: | Drink based on whey, passion fruit pulp (Passiflora edulis) and amaranth flour (Amaranthus), was made to give greater use to whey that is discarded at dairy industries, combining all its nutritional properties in conjunction with passion fruit and amaranth flour, using all the benefits granted by these raw materials. The experimental design used at this work is a design of two factors A x B completely random, with description and levels, within factor A is whey concentration, passion fruit pulp and amaranth flour; at percentages levels of raw material are identified, within the B factor are stabilizers types, while in levels are carrageenan and xantan gum. To determine the best treatment, a sensory analysis was carried out with a group of students from Technical University of Cotopaxi, the considered parameters were, which are appearance, color, cleanliness, aroma intensity, aroma quality, acidity, viscosity, sweetness, flavor and acceptability, therefore, it was determined that the best treatment is t7 applying an analysis of variance and Tukey test. A physical, chemical and nutritional analysis was carried out at SETLAB laboratory in Riobamba city, in order to determine the best treatment that was t7 (85% of whey, 13% of passion fruit pulp, 2% of amaranth flour + carrageenan), in which 0.17 of acidity was obtained, 5.5 pH, 7.7 of soluble solids and 0.89 density, comparing with INEN 2564, 2019 standard, it is taken as reference the acidity that is within the range of the regulations. The microbiological analysis of the best treatment was carried out in which the obtained data were; Mesophilic Aerobes CFU/g <10, Escherichia coli CFU/g is absent, Staphylococcus aureus CFU/g <5, Salmonella CFU/g absent and Listeria monocytogenes is absent, which are within INEN standard 25,64, 2019. The nutritional analysis was carried out obtaining data that was protein 0.82% of fat 0.23% and calories 34% compared to the thesis Nutritional characteristics of milk drink formulated with three percentages of whey in Viacha, is at same range, the obtained result from fat with 0.23% compared to the thesis Nutritional characteristics of dairy drink formulated with three percentages of whey in Viacha, are at the same range, the obtained result from calories with 34%, Therefore nutritional analysis of drink shows that it has a high protein content. |
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