Diseño del proceso de elaboración de una bebida nutritiva a base de máchica y leche para la Molinera San Luis

Abstract

In the Design of the Process of Elaboration of a Nutritious Drink based on Machica and Milk for Molinera San Luis, a physicochemical analysis of raw materials of the final product was carried out, an acceptability test of the most preferred drink was executed, two different drinks were elaborated with the following formulations: drink A 90.69%, 3.52% and 5.73% and B 91.48%, 3.11% and 5.33% of pasteurized milk, machica and sugar respectively. Through a descriptive and preference test carried out with 48 students of ESPOCH, it was determined that they prefer drink B for its flavor, smell, color and appearance, obtaining 72% of acceptability. A bromatological analysis of the machica was carried out and it was determined that it has: 5.82% moisture, 2.36% ash, 8.28% protein, 5.27% fiber, 2.40% fat and free non-nitrogenous extract of 75.87%, with a slight deviation. The pasteurized milk of the nutritional beverage is within the INEN 10:2012 NORM, analysis of the most acceptable beverage was executed obtaining the following results: viscosity 45.35 cp, pH 6.63, degrees Brix 17.5, relative density 1.0684 g/ml, heat capacity 3.60 KJ/Kg°K, energy 397.66 KJ, moisture 78.74%, ash 0.81%, protein 3.50%, fat 2.90%, fiber 0.47%, non-nitrogenous free extract 13.58% and total carbohydrates 14.05%, results that are within the Ecuadorian technical standard inen 2564:2011. This project has two purposes: to encourage the production of barley in the province and in the country, and secondly, to recover ancestral foods. We recommend managing quality standards that allow us to respond to the client's requirements.