Ice cream sigcholac
This project was developed in the Artisan Association ASOCOLESIG located in the province of Cotopaxi in canton Sigchos, the Association is engaged in the marketing of milk and dairy processing. The research topic ICE CREAM SIGCHOLAC stanted by the need to contribute to reducing environmental polluti...
Sábháilte in:
| Príomhchruthaitheoir: | |
|---|---|
| Rannpháirtithe: | |
| Formáid: | bachelorThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2016
|
| Ábhair: | |
| Rochtain ar líne: | http://repositorio.utc.edu.ec/handle/27000/3597 |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|
Cuir clib leis | Achoimre: | This project was developed in the Artisan Association ASOCOLESIG located in the province of Cotopaxi in canton Sigchos, the Association is engaged in the marketing of milk and dairy processing. The research topic ICE CREAM SIGCHOLAC stanted by the need to contribute to reducing environmental pollution generated by the Association during the production process, taking as waste 875 liters of butter milk, therefore the application was studied in a new foodstuff for human consumption. The aim was to obtain the best ice cream formulation based on butter milk and generate financial resources for the Association. The fruit of mortiño (Vaccinium floribundum kunth) was also used as in the canton Sigchos there is a big production of it and is not industrialized in large quantities for the best ice cream formulation of a factorial arrangement of 3 * 2 (DBCA) with 2 replicates in the factor A with 3 levels (1. 60% butter milk - 25% cream - 25% Pulp, 2. 50% butter milk - 25% cream - 25% Pulp 3. butter milk 40% - 30% cream - 30% Pulp) and factor B 2 levels (30 and 35 degrees brix), and through a sensory analysis the best treatment A2B1 (50% serum was obtained % protein 5% in a portion of 100gr and their physicochemical and microbiological characteristics are within the parameters established by INEN 706 standards. |
|---|