"Utilización de leche en poklvo stevia (stevia rebaudiana) como endulcorante en la elaboración del manjar de leche de vaca".
The research was put into effect at the Experimental Farm'''' The Mary State Technical University of Quevedo, the Meat Shop (Lactic), Faculty of Animal Science. Raised the overall objective: Use milk powder and Stevia (Stevia rebaudiana) as a sweetener in the development of cow&#...
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2012
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| オンライン･アクセス: | http://repositorio.uteq.edu.ec/handle/43000/4792 |
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タグ追加 | 要約: | The research was put into effect at the Experimental Farm'''' The Mary State Technical University of Quevedo, the Meat Shop (Lactic), Faculty of Animal Science. Raised the overall objective: Use milk powder and Stevia (Stevia rebaudiana) as a sweetener in the development of cow's milk delicacy and specific: a) Evaluate the physicochemical characteristics of milk powder stevia plus three levels (Stevia rebaudiana) 0.5% 1% and 1.5% of the delicacy of processed milk, b) evaluate the sensory characteristics for determining the acceptability of food commodity produced c) Establish the profitability of milk powder use plus three levels of (Stevia rebaudiana) in preparing the delicacy of cow milk, subject to the alternative hypothesis: The use of milk powder and stevia (Stevia rebaudiana) as sweetener in food of formula milk the cow change the chemical physical characteristics. The levels of stevia (Stevia rebaudiana) affect the organoleptic characteristics in the development of cow's milk delicacy. The use of some of the levels of stevia (Stevia rebaudiana) change the profitability of cow milk delicacy. In the present study we evaluated three levels of stevia (E) (0.5%, 1%, 1.5%) in the preparation of the dish of milk using white sugar as a witness. These treatments were distributed in a completely randomized design with four replications. The experimental sample size was 3 liters of mixture of delicacy. According to compositional analysis and tasting tests it was found that increasing milk powder stevia influenced more physical, chemical and organoleptic characteristics. This was because although powdered milk is rich in nutrients, alter the taste of the finished product, failing to fully meet the taster panel giving a rating of sweetened condensed milk and not yellowish delicacy. Besides increasing stevia powder milk affects the nutritional composition for impermissible levels INEN. Total stevia in preparing the dish with milk powder and stevia is 30% and the alternative hypothesis accepted that refers to the amount of stevia used, |
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