Tesis
Utilización del Agave como Edulcorante Natural en la Elaboración de una Bebida Hidratante a Partir del Suero
Fecha
2010Registro en:
Romero Guanoluisa, Alexis. (2010). Utilización del Agave como Edulcorante Natural en la Elaboración de una Bebida Hidratante a Partir del Suero. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Romero Guanoluisa, Alexis
Resumen
This research was conducted in the Dairy Plant of Ceceles Community, Barley Parish, Canton Guamote, Province of Chimborazo and assessed the use of agave as a natural sweetener in the beverage from hydrating serum, as control treatment, A total of 80 liters of lacto serum , distributed in two consecutive trials, with the size of the experimental units of 2 liters. As the experimental units were distributed under a completely randomized design in a combinatorial arrangement, where the factor A is considered agave levels and factor B trials, concluding that using the agave affects the physical and chemical properties, acidity decreased to (73.20 ° D), protein (1.22%) which decreased to (0.72%), fat 0.20% and 0.59% ash. The presence of total coliform was, 52.50 60.40 CFU / ml, 40.40 mold CFU / ml, plate count 48.45 CFU / ml, consider all hydrating beverages fit for human consumption. According to the organoleptic characteristics showed better acceptance with the 45% level, for their taste, while other features are similar to those identified by the use of 15 and 30% agave, but higher than the control beverage. Production costs increases by 2 cents per liter produced by thus reducing the economic return that is between 42 and 44% when using the levels 45 and 15% agave.