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Elaboración de una bebida energizante a base de lacto suero dulce con adición de guaraná

Author

Listed:
  • Fredy Patricio Erazo Rodríguez
  • Paredes Peralta Armando Vinicio
  • Ureta Valdez Rogelio Estalin

Abstract

Se realizaron nueve tratamientos utilizando lactosuero al 10%, 20%, 30%, guaraná 0,16%, 0,24%, 0,32%. Se llevó a cabo la evaluación sensorial de consistencia, color, sabor, olor, aceptabilidad con 30 personas resultando el tratamiento cuatro el de mayor aceptación con un puntaje de 4,7; que contiene el 20% de lacto suero y 0,16 % de guaraná al que se le efectuó análisis físico-químicos de proteína 3.04%, pH 4.14. Los resultados microbiológicos del tratamiento fueron: Coliformes Totales 10 UFC/g, Coliformes fecales 10 UFC/g, E. Coli 10 UFC/g, Hongos y Levaduras 10 UFC/g, Salmonellas Totales 10 UFC/g, Aerobios Totales 10 UFC/g; el producto se encontró dentro de lo establecido por la norma INEN 2395:2011 y apto para el consumo humano. Los tratamientos se almacenaron por 25 días en refrigeración contenidos en botellas de polietileno y el tratamiento 4 fue el mejor aceptado, alcanzando los siguientes resultados microbiológicos

Suggested Citation

  • Fredy Patricio Erazo Rodríguez & Paredes Peralta Armando Vinicio & Ureta Valdez Rogelio Estalin, 2018. "Elaboración de una bebida energizante a base de lacto suero dulce con adición de guaraná," Revista Caribeña de Ciencias Sociales, Servicios Académicos Intercontinentales SL, issue 2018-05, May.
    • Handle: RePEc:erv:rccsrc:y:2018:i:2018-05:48
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