Elaboración de líneas de tipo gourmet en la preparación de manjar de leche con la mezcla de frutas no tradicionales, en lácteos “PRASOL”, de la ciudad de Riobamba

Abstract

This research was aimed at preparing the delicacy of milk using non-traditional fruits, which combined different types of fruits, a sensory evaluation test was performed and another of acceptability by the hedonic scale in which it was determined that the most coveted is the milk sweet with passion fruit; microbiological tests and laboratory analysis which determined the optimum quality of the product accomplishing with the standards INEN were conducted. Surveys were applied in which it was determined that the product has acceptability and it will be offered at an affordable price for consumers. From a gastronomic point of view, the diversification of the sweet of milk with passion fruit will provide a highly valued resource and great attractiveness. In this project was applied the descriptive research that allowed to detail adequately schedule activities and data on the basis of a hypothesis, in order to get significant generalizations. The results demonstrated that 96% of students surveyed reported that the company “Prasol” should diversify its products and 94% of staff agrees that it is necessary to diversify its products, for innovation will bring good results for the growth of the company.