Tesis
Elaboración de helado de leche con la utilización de tres diferentes niveles de almidón de Canna Edulis Yunga (Achira Yunga), como agente gelificante
Fecha
2014-11-21Registro en:
Rivera Ruiz, Verónica Gabriela. (2014). Elaboración de helado de leche con la utilización de tres diferentes niveles de almidón de Canna Edulis Yunga (Achira Yunga), como agente gelificante. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Rivera Ruiz, Verónica Gabriela
Resumen
ABSTRAC
At the Laboratory of Food Processing from the Livestock Faculty from ESPOCH, the addition of
achira starch as gelling was evaluated (25, 35 and 45%), for the production of milk ice cream,
contrasted to a control treatment (0% of achira starch), used randomly by a factorial combinable
arrangement, with three repetitions per treatment and an experimental sample of three liters of ice
cream It was determined that the physical chemical properties were statistically affected in the
contents of humidity which decreased (from 90,74 to 90,44%), likewise, the dry matter increased
(from 9,26 to 9,56%), protein (2,09 to 3.11%), the fat decreased from (9,78 to 9,25%), pH (6.17 to
6.03%), and acidity (8.67 to 9.33ºD). The microbiological analysis determined the absence of
pathogen microorganisms, but only germs proper from the milk and starch. On the sensorial
features, they were statistically influenced; the ice cream elaborated with 25% of achira starch
showed a higher total score of 76.88/100. It is recommended to use 45% of achira starch since at
this level the highest amount of protein is obtained, besides this, the production cost is lower, for!
instance the revenues increase (B/C 1.97), searching for alternatives that allow to improve the
sensorial features ad so to obtain better acceptance from consumers. ABSTRACT
In the lab of tannery skins of the FCP, the ESPOCH was the comparison of
tanning with extract of plant polyphenols in Caesalpinia Spinosa, with a mineral
tanning of sulfate of chromium for goat skins, i.e. 2 treatments with 7 repetitions
each one, and in two consecutive runs a total of 28 experimental units were
modeled under a completely randomized design in bivariate array. The results
indicate that the most suitable tanning was to use plant polyphenols Caesalpinia
Spinosa, (tara), since it is possible to obtain very good classification leathers,
nothing that the percentage of tensile strength and elongation (72.12%), (333.24
N/cm ), not recorder differences however numerical superiority can be seen in
(T1) vegetable tanned leathers, as for shrink temperature, (92,86° C), being highly
significant differences. The sensory evaluation determines greater fullness (4.50
points), using tanning plant (T1), meanwhile to fineness of flower (4.57 points) and
fullness (4.71 points) sulfate of chromium. The Economic evaluation determines
that tanned with vegetable extracts (T1), provides greater profitability to the
production process since the benefit ratio being cost of 1.37, it indicates a gain of
37%; so it is recommended using the vegetable tanner leather with vegetable
extracts of the tara already which improves the characteristics of the leather,
allowing artisans of a high raw material that reflect on the articles end as it is
footwear.