Evaluación de tres Niveles de Harina de Amaranto amaranthus caudatus en la Elaboración de Manjar de Leche.

Abstract

In dairy production center of the agro experimental plant located in the community San Nicolas Tunshi, parish Licto, Riobamba city, Chimborazo Province, the effect of the use of different levels of amaranth flour (O, 2, 4, and 6%) amaranthuscautatus was evaluated in the production of the delicacy milk, they were distributed under a completely randomized design. During 120 days different physicochemical characteristics were evaluated of milk delicacy, they differ according the amaranth flour levels, so the highest protein and grease contents were achieved through the use of 6% amaranth flour. Meanwhile, the organoleptic evaluation of the amaranth milk determined a major success in its color, odor, flavor and texture. As well as a major index of benefic cost of 1.79 USD. So, it is recommended the use of 6% of amaranth flour in the production of the milk delicacy. According to the content of the protein, grease and a good acceptance in the organoleptic evaluation and an acceptable content of wet, allows a better preservation for its selling. In addition to spread the results obtained in this research at the dairy industries, to tend the diffusion of this type of products with a high nutritional value and increase the use al amaranth.