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Título : Elaboración de helado de leche con la utilización de tres diferentes niveles de almidón de Canna Edulis Yunga (Achira Yunga), como agente gelificante
Autor : Rivera Ruiz, Verónica Gabriela
Director(es): Vayas Machado, Cesar Enrique
Tribunal (Tesis): Erazo Rodríguez, Freddy Patricio
Palabras claves : ELABORACION DE HELADOS;HELADOS DE LECHE;NIVELES DE ALMIDON;CANNA EDULIS;ACHIRA YUNGA;AGENTE GELIFICANTE;LABORATORIO DE PROCESAMIENTO DE ALIMENTOS;ESPOCH (INSTITUCION DE EDUCACION SUPERIOR);RIOBAMBA (CANTON);CHIMBORAZO (PROVINCIA)
Fecha de publicación : 21-nov-2014
Editorial : Escuela Superior Politécnica de Chimborazo
Citación : Rivera Ruiz, Verónica Gabriela. (2014). Elaboración de helado de leche con la utilización de tres diferentes niveles de almidón de Canna Edulis Yunga (Achira Yunga), como agente gelificante. Escuela Superior Politécnica de Chimborazo. Riobamba.
Identificador : UDCTFCP;27T0275
Abstract : ABSTRAC At the Laboratory of Food Processing from the Livestock Faculty from ESPOCH, the addition of achira starch as gelling was evaluated (25, 35 and 45%), for the production of milk ice cream, contrasted to a control treatment (0% of achira starch), used randomly by a factorial combinable arrangement, with three repetitions per treatment and an experimental sample of three liters of ice cream It was determined that the physical chemical properties were statistically affected in the contents of humidity which decreased (from 90,74 to 90,44%), likewise, the dry matter increased (from 9,26 to 9,56%), protein (2,09 to 3.11%), the fat decreased from (9,78 to 9,25%), pH (6.17 to 6.03%), and acidity (8.67 to 9.33ºD). The microbiological analysis determined the absence of pathogen microorganisms, but only germs proper from the milk and starch. On the sensorial features, they were statistically influenced; the ice cream elaborated with 25% of achira starch showed a higher total score of 76.88/100. It is recommended to use 45% of achira starch since at this level the highest amount of protein is obtained, besides this, the production cost is lower, for! instance the revenues increase (B/C 1.97), searching for alternatives that allow to improve the sensorial features ad so to obtain better acceptance from consumers.
ABSTRACT In the lab of tannery skins of the FCP, the ESPOCH was the comparison of tanning with extract of plant polyphenols in Caesalpinia Spinosa, with a mineral tanning of sulfate of chromium for goat skins, i.e. 2 treatments with 7 repetitions each one, and in two consecutive runs a total of 28 experimental units were modeled under a completely randomized design in bivariate array. The results indicate that the most suitable tanning was to use plant polyphenols Caesalpinia Spinosa, (tara), since it is possible to obtain very good classification leathers, nothing that the percentage of tensile strength and elongation (72.12%), (333.24 N/cm ), not recorder differences however numerical superiority can be seen in (T1) vegetable tanned leathers, as for shrink temperature, (92,86° C), being highly significant differences. The sensory evaluation determines greater fullness (4.50 points), using tanning plant (T1), meanwhile to fineness of flower (4.57 points) and fullness (4.71 points) sulfate of chromium. The Economic evaluation determines that tanned with vegetable extracts (T1), provides greater profitability to the production process since the benefit ratio being cost of 1.37, it indicates a gain of 37%; so it is recommended using the vegetable tanner leather with vegetable extracts of the tara already which improves the characteristics of the leather, allowing artisans of a high raw material that reflect on the articles end as it is footwear.
Resumen : En el Laboratorio de Procesamiento de Alimentos, de la Facultad de Ciencia Pecuarias de la ESPOCH, se evaluó la adición de almidón de achira como gelificante (25, 35 y 45%), en la elaboración de helado de leche, frente a un tratamiento control (0% de almidón de achira), distribuidas bajo un diseño completamente al azar con arreglo combinatorio bifactorial, con tres repeticiones por tratamiento y un tamaño de unidad experimental de tres litros de helado. Determinándose que las propiedades físico químicas se vieron afectadas estadísticamente en los contenidos de humedad que sufrió una disminución de (90.74 a 90.44%), de igual forma la materia seca se incrementó de (9.26 a 9.56%), proteína (2.09 a 3.11%), la grasa se redujo de (9.78 a 9.25%), pH (6.17 a 6.03%), y acidez (8.67 a 9.33ªD). Los análisis microbiológicos determinaron la ausencia de microorganismos patógenos presentando únicamente gérmenes propios del almidón y la leche. En relación a las características sensoriales estas estuvieron influenciadas estadísticamente, el helado elaborado con el 25% de almidón de achira presento mayor puntaje total de 76.88/100, se recomienda utilizar el 45% de almidón de achira, por cuanto en este nivel se obtiene la cantidad más alta de proteína además el costo de producción es menor, de tal manera que se eleva su rentabilidad (B/C 1.97), buscando alternativas que permitan mejorar las características sensoriales y de esta manera tener mayor aceptación por los consumidores.
URI : http://dspace.espoch.edu.ec/handle/123456789/3841
Aparece en las colecciones: Ingeniería en Industrias Pecuarias

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