Elaboración de una Bebida Fermentada a partir de Lactosuero y Leche de Chocho (lupinus mutabilis sweet) utilizando al Kéfir de Agua como Fermento

This project was developed at Technical University of Cotopaxi in Academic Laboratory of Agroindustrial Engineering course, which had as objective to elaborate fermented drink from whey and milk of lupine (Lupinus Mutabilis Sweet) using water kefir as a ferment. Born from the need to generate new alternatives for water kefir industrialization, in addition to generate better incomes for small and medium producers. A 3x3 factorial arrangement was proposed under a DBCA, in the factor A with the concentration of sweet whey and lupine milk and the factor B with the type of sweetener, the pH, acidity and ºBrix were measured in time of 3 days every 10 hours, it was possible to determine the fermentation degree of all the treatments, there was a reduction in the ºBrix and in the pH, there was also an increasing of the acidity expressed in lactic acid that is to say the degree of fermentation was fulfilled in all the treatments. A sensory analysis was carried out with the help of 30 students from Cotopaxi Technical University by means of catasions where the parameters to be evaluated were color, aroma, taste, texture, and acceptability, it was determined that the best treatment was t5 (a2, b2) which corresponds to the concentration of 50% of sweet whey -50% of chocho milk with panela the same that complies with the following organoleptic characteristics: dark color, slightly acid aroma, pleasant flavor, thick texture, an acceptability of I like very much in hedonic scale, later a physicochemical and microbiological analysis of the best t5 treatment was performed on LABOLAB laboratory obtaining as a result the alcoholic degree 1.68 (GL), humidity 88.64%, protein 2.20%, fat 1.35%, fiber 0.02 %, total carbohydrates 7.30%, sodium 54.15 (mg / 100g), total sugars 3.21%, cholesterol 8.9 (mg / 100g), de aerobios mesofilos 4.0x10 (cfu / g), total coliform count> 10, E. coli. > 10, which are within the limits allowed in the established norms, which indicates that the product does not generate any type of danger for the consumer’s health, also contains lactic acid bacteria 1.0x 〖10〗 ^ 2 (ufc / g) and yeasts 1.0x 〖10〗 ^ 2 (cfu / g). The value of 1 kg of the fermented drink has a retail price of $ 3.12 ctvs, and in units of 250g it has a cost of 0.78 ctvs.

• Main Author: Caiza Saca, Liliana Esperanza (author)
• Format: bachelorThesis
• Published: 2019
• Subjects: ELABORACIÓN; LACTOSUERO; LECHE DE CHOCHO
• Online Access: http://repositorio.utc.edu.ec/handle/27000/6152