Evaluación de la adición de tres agentes espesantes (pectina, almidón de maíz, gelatina), en la elaboración de manjar de leche con saborizante de coco a tres concentraciones en la industria láctea La Americana
The dish of milk is a food product very diffused but being widely produced by the evaporation process, the time is prolonged being seen affected its yield , while longer it is the exhibition of the product to the heat their organoleptic characteristics is affected for example the texture, color, fla...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | bachelorThesis |
| اللغة: | spa |
| منشور في: |
2013
|
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://repositorio.utc.edu.ec/handle/27000/2651 |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
إضافة وسم | الملخص: | The dish of milk is a food product very diffused but being widely produced by the evaporation process, the time is prolonged being seen affected its yield , while longer it is the exhibition of the product to the heat their organoleptic characteristics is affected for example the texture, color, flavor. It is for that reason that the use of thickening agents helped to reduce the exaggerated exposure of the product to the cooking generating the characteristics of texture in less time. If it spends of point, reduce the yield and harm the organoleptic characteristics of the sweet. On the contrary the concentration lack produces a flowing product, without the typical consistency. Mainly thickening agents are intended for modifying the texture to ensure product acceptability by leaves of consumers taking a product pleasing. Another benefit of the thickening agents is to help reduce the particle size of the sugars used in the process, thus improving the consistency and giving volume to the product |
|---|