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http://dspace.udla.edu.ec/handle/33000/13049Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Camacho Arteta, Antonio Nicolás | - |
| dc.creator | Amador Avilés, Ivonne Mikaela | - |
| dc.date.accessioned | 2021-02-12T21:33:38Z | - |
| dc.date.available | 2021-02-12T21:33:38Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.citation | Amador, I. (2020). Desarrollo de una bebida a base de suero de leche concentrado para personas con requerimientos proteicos (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2020-37 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/13049 | - |
| dc.description | In Ecuador, more than 1.5 million liters of milk are designated for the production of cheeses, that is to say that the daily cheese production is 300,000 kilos, thus generating 1.2 million whey, this food i characterized for being a complete food, given its content in fat, protein, lactose, vitamins and minerals. Whey, or whey as it is commonly known, is a product derived from milk, it is obtained thanks to the separation of the milk clot in the cheese making process. The present investigation had as objective the development of a drink for people with protein requirements, it was elaborated from the use of concentrated whey at 60 percent, likewise it was sought to develop the formulation of the drink based on concentrated whey, the determination of the physicochemical characteristics of the drink and finally an attempt was made to analyze the acceptability of the drink. For the correct formulation of the protein drink, three treatments with different proportions of carrageenan were proposed, the same will help to manage the separation in phases of the drink given by the protein content that it carries, this was evaluated thanks to the four established variables which are physical properties (viscosity and density), and chemical properties (pH and acidity). For this, a viscometer, the formula to calculate the density, a potentiometer and a titrant were used. Treatment No. 3 was positioned as optimal, since phase diffusion was almost non-existent, and the physicochemical analyzes carried out thanks to the variables established to analyze the feasibility of the investigation were also considered. Thanks to the sensory analysis carried out, the acceptance of the protein drink was facilitated and demonstrated in possible consumers, since they evaluated aspects such as color, flavor, odor, aftertaste and the general appearance of the drink. | en |
| dc.description.abstract | En el Ecuador se designan más de 1.5 millones de litros de leche para la elaboración de quesos, es decir que la producción de quesos diarios es de 300.000 kilos, generando así 1,2 millones de suero de leche, este alimento se caracteriza por ser un alimento completo, puesto a su contenido en grasa, proteína, lactosa, vitaminas y minerales... | es_ES |
| dc.format.extent | 86 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2020 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | INDUSTRIA LÁCTEA | es_ES |
| dc.subject | ALIMENTOS Y BEBIDAS | es_ES |
| dc.subject | COMPUESTOS ORGÁNICOS | es_ES |
| dc.subject | SUERO DE LECHE | es_ES |
| dc.title | Desarrollo de una bebida a base de suero de leche concentrado para personas con requerimientos proteicos | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2020-37.pdf | 809,53 kB | Adobe PDF | Visualizar/Abrir |
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