Elaboración de una bebida hidratante hipotónica en base a distintos niveles de lactosuero enriquecida con vitaminas

Abstract

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.