Tesis
Elaboración de una bebida hidratante hipotónica en base a distintos niveles de lactosuero enriquecida con vitaminas
Fecha
2014-06-30Registro en:
Escobar Álvarez, Fernando Javier. (2014). Elaboración de una bebida hidratante hipotónica en base a distintos niveles de lactosuero enriquecida con vitaminas. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Escobar Álvarez, Fernando Javier
Resumen
ABSTRACT
In the dairy plant San Salvador of Riobamba city, was evaluated the addition of three
levels of buttermilk 4, 6 and 8%, in the elaboration of a beverage hydrating hypotonic,
facing to a control treatment 0% of buttermilk, distributed under a randomized design,
with four repetitions for treatment and a size of experimental unit of 4 litters of
beverage. It is established that the increase of 244,7 mOsm/L in the level 8% SL, the
ashes of 0,50% in the level 8% SL, as in the protein content 0,37% in the level 8% SL
facing to control treatment. The greater presence of mesophilic aerobic (82,88
UFC/ml), are registered in the control treatment, while the presence of total coliforms
(3,63 UFC/g), moulds and yeasts (9,63 UFC/g) both in the level 8% SL, are find in the
established parameters by the standards. The organoleptic characteristics weren't see
influenced statistically, in the level 6% SL is presented the highest score 12,59/20
points. Besides the production cost is the lowest to apply the level 8% of buttermilk
(0,84 cents) obtained a B/C 1,90, that allow to innovate in the agri-food industry with a
profit and beneficial for the consumers. It is recommended to use until 8% of buttermilk
in hydrating beverages, because in this level no vary its organoleptic characterisrics.