Efecto de diferentes grasas con omega 3 en la elaboración de una bebida hidratante a partir del suero de leche

Abstract

In the Food Processing Laboratory, Faculty of Animal Science at ESPOCH, the effect of different fats with omega-3 (Macadamia Nut and Sesame sacha inchi) was evaluated in the development of a hydrating drink obtained from whey milk throuhgt 3 replications in each source of omega 3 fat, being the size of the experienced units about 2 liter in a complete Randomized Desing. The results of compositional analysis determined that applying Sacha Inchi the highest protein content (1.73 g) and fat (0.43%) is obtained, while greater acidity is appreciated by using sesame (0.28 ° D). The sensory evaluation ste higher rating when using macadamia (T1) specifically about odor (11.5 points), flavor (16.50 points), color (11.67 points), and viscosity (3. 17 points). The macadamia sesame reported the lowest head count of aerobic mesophilic bacteria (150 CFU), total colifrms (208.33 CFU), escherichia coli, and yeasts and molds (182.50 CFU) at 28 days specifically. Finally the economic analysis showed the highest results with the use of macadamia nut demonstrating that the benefit cost was 1.31, and a profit of 31%. That is why it recommends using macadamia nuts as a source of omega 3 for preparation of a hydrating drink because after doing tasting proof by the tasting panel, it showed preference by providing flavor, color and pleasant odor into the pɔnpoud