Prebiótico y estabilizante en la elaboración de queso fresco como alimento funcional. Quevedo - Ecuador 2014
This research aims to provide a new alternative for making cheese as a functional food with the use of different levels of prebiotics and stabilizers. The research was conducted using an estimated basis of 10 L, in which the study applied two factors: Factor A prebiotic levels (0.3, 0.6, 0.9%) and F...
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2015
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| オンライン･アクセス: | http://repositorio.uteq.edu.ec/handle/43000/335 |
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タグ追加 | 要約: | This research aims to provide a new alternative for making cheese as a functional food with the use of different levels of prebiotics and stabilizers. The research was conducted using an estimated basis of 10 L, in which the study applied two factors: Factor A prebiotic levels (0.3, 0.6, 0.9%) and Factor B, stabilizing at (0.015, 0.03, 0.045%) which were contrasted with a control sample, with a total of 9 treatments and three replications. The data obtained in the respective analyzes done for the study of the proposed variables were entered into Info stat program, which allowed us to perform a statistical analysis and see the variations between different treatments studied. Later, an organoleptic analysis was done and it determined that treatment number 9 gained more acceptance by the group of panelists, the same treatment scored higher performance with 3.56 lb. compared to the other samples, in addition to obtain acceptable values in the variables moisture (60.12%), fat (15.97%), protein (18.09%), (4.1% ash), (pH 6.13), with a production cost of $ 8.41. Finally when performing microbiological analysis and find no contamination or presence of pathogenic microorganisms, we can conclude that the product is ideal for human consumption |
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