"Aprovechamiento de piña (ANANAS COMOSUS. l.) y tuna (opuntia ficus indicas) en la elaboración de un helado de bajo poder calórico con sustitución de grasa láctea"
The purpose of this project was the elaboration of an ice cream with low caloric power and to identify the best treatment, through a physical, chemical, sensory and statistical analysis that defines the quality of the ice cream and complying with current regulations, for this purpose the fruits of p...
| Autor: | |
|---|---|
| Tipo de recurso: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | Ecuador |
| Institución: | Universidad Técnica de Cotopaxi |
| Repositorio: | Repositorio Universidad Técnica de Cotopaxi |
| Idioma: | español |
| OAI Identifier: | oai:oai:repositorio.utc.edu.ec:27000:27000/10467 |
| Acceso en línea: | http://repositorio.utc.edu.ec/handle/27000/10467 |
| Access Level: | acceso abierto |
| Palabra clave: | HELADO DE LECHE PIÑA TUNA BAJO PODER CALÓRICO AGROINDUSTRIA |
| Sumario: | The purpose of this project was the elaboration of an ice cream with low caloric power and to identify the best treatment, through a physical, chemical, sensory and statistical analysis that defines the quality of the ice cream and complying with current regulations, for this purpose the fruits of pineapple that is cultivated in the Valencia canton and prickly pear that is cultivated in the Sigchos canton, with the objective of analyzing the physical and chemical characteristics (protein, fat, acidity, pH, soluble solids content, calories and overrun), sensory, (color, flavor, aroma and texture). The study factors were A: Type of fruit (Pineapple and Tuna), Factor B: Type of sweetener, (7.1% fructose: 71g/L and 0.05% Aspartame: 0.5g/L and Factor C: Type of non-dairy fat (2% sunflower oil: 2% soybean oil).For the elaboration of this project, an experimental design was applied under a factorial arrangement AxBxC of a design of two cubed with a total of 16 treatments and 2 repetitions. With the use of the statistical program Infostat, through physicochemical analysis, sensory analysis, it was possible to determine the best treatment, which was T2 (a1b1c2), thus obtaining an ice cream with low caloric and nutritional value for human consumption. |
|---|