Elaboración de un postre lácteo (Avena sintética) como producto innovador con la utilización de tres niveles de carragenanos.

Abstract

Preparation of a dairy dessert (oats synthetic) as innovative product to the use of three tiers of carrageenans was studied. Fieldwork was conducted in the Cattlemen´s Association Francisco de Orellana, lacated on the road to the Mercedes- Bancks at Km 22, Parish January 6, Santo Domingo Province of Tsáchila in the Ternerita Dairy process. Each treatment was evaluated under a completely randomized design. To analysis results were used descriptive statistics and frequency distribution (Krus Kall –Wallis) and test for non-parametric test as sensory variables. Analysis of variance (ANOVA), Tukey tests at a significance level of P<0,05, correlation and regression análisis for parametric tests were also calculated. Evaluation was performed with the physical, chemical, microbiological and organoleptic characteristic of the Dairy Dessert ( Avena Synthetic), using three levels of carrageenan (0.10, 0.11 and 0.12%) obtaining the best of the three measures. Also, the cost of production and profitability in obtaining dairy dessert were determined. Experimental units were used which were formed by 10 liters of milk sampling selected by a Pool of a total of 300 liters of milk collected which was added to the relevant inputs and additives to obtain this innvative product. There were eight replicated per tretment because it was necessary a total of 24 experimental units, and 240 liters of milk.

Reflecting result in the dairy dessert with 0.10% carrageenan had the best average with 3.86% protein, and also had the lowest fat content of 3.54%. While the highest values of 27.23% dry matter and nitrogen-free extract 83.30% was shown in the dairy dessert that included 0.12% carrageenan. The dairy dessert made with carrageenan 0,10% reached the highest score in terms of sensory evaluation and longer shelf life under refrigeration to 19 days. On the cost benefit was high profitability, establishing an index of Benefit –Cost of 3.34 USD, which means that for every dollar invested yields a net profit of 2.34USD. It is recommend to include the 0.10% carrageenan in developing Dairy Dessert which required rheological effects since in this research it was obtained satisfactory results in the physicochemical, microbiological, organoleptic and economic assessments.