Evaluación del contenido proteico de un yogurt, en combinación con extractos vegetales, proteína de soya y quinua, con la aplicación de edulcorantes que reúna características físicas, químicas y microbiológicas aceptables

In this project was considered the objective: to evaluate the nutritional value of the yogurt, with the addition of plant extracts, enriched with sources of soy protein and quinoa, and the addition of sweeteners in order to regulate the caloric content. The problem raised was ¿What effect has the relationship of plant extracts with the addition of protein sources (soy and Quinoa) with different sweeteners in the physical, chemical, microbiological and sensorial characteristics of yogurt? Yoghurts were developed with two extracts of plants, two sources of protein and two sweeteners, was applied a factorial design randomized complete blocks A×B×C with three replicas which corresponds to 24 treatments. The studied factors were: as a factor to (extracts of plants), factor B (sources of protein) and C Factor (types of sweeteners). To determine the effects between levels and treatments are used the significance test Tukey (p <0.05). The data analysis was performed using the program of statistical packages STATGRAPHICS, to which he is carried out various analyzes such as: pH, °Brix, acidity, fat, protein, energy, humidity, ashes, viscosity, molds and yeast, total coliforms, E. coli, and sensory analysis. It was made an analysis of physical, chemical, microbiological and sensory, among the most significant within the physical analysis this viscosity with a value of 12510,00cP in beet and 8023,33cP in carrots, with regard to the chemical analysis found a protein with a value of 2.45% in quinoa while in soy 3.59%. In the sensory analysis as odor, color, taste and acceptability is not presented significant difference in texture there was a significant difference with a value in sucrose 3.75 and in fructose with a 2.66. The results indicate that the yogurt with extract of sugar beet, source of soy protein and sucrose gave as a result the best treatment

• Hoofdauteur: Solís Guerra, Evelyn Abigail (author)
• Formaat: bachelorThesis
• Taal: spa
• Gepubliceerd in: 2016
• Onderwerpen: Evaluación del contenido proteico de un yogurt; Proteína de soya y quinua; Aplicación de edulcorantes; físicas, químicas y microbiológicas aceptables
• Online toegang: http://repositorio.uteq.edu.ec/handle/43000/1515