Elaboración de Helado con Mucílago de la Cáscara y Hojas de Tuna opuntia ficus-indica
The present investigation has as objective the elaboration of ice cream with three concentrations of mucilage extracted from the peel and leaf of the prickly pear (Opuntia ficus-indica), the mucilage acts as a stabilizing agent. The extraction of the mucilage was carried out in the fruit and vegetab...
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| Hovedforfatter: | |
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2019
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| Fag: | |
| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/6044 |
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Tilføj Tag | Summary: | The present investigation has as objective the elaboration of ice cream with three concentrations of mucilage extracted from the peel and leaf of the prickly pear (Opuntia ficus-indica), the mucilage acts as a stabilizing agent. The extraction of the mucilage was carried out in the fruit and vegetable laboratory and in the dairy laboratory the ice cream of the Agroindustrial Engineering Career of the Technical University of Cotopaxi was formulated; To determine the best treatments, an experimental DBCA design of two factors AxB, factor A (peel and prickly pear leaf) and factor B (3%; 5% and 7% mucilage concentration) was applied. In addition, the modified extraction method of which pH, Brix degrees and viscosity was determined was the best treatment that was t_6(〖a_2 b〗_3) (with 7% of mucilage extract and prickly pear leaf) in the ice cream with a value from 6.50 for pH; for Brix degrees it is 13.95 and a viscosity value of 0.05. The best treatment t_2(〖a_1 b〗_2) (with 5% of mucilage extract and prickly peel) in texture has a 78% acceptance; for flavor a value of 95%; for the color a value of 92%; and in acceptability a value of 92%. |
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