Elaboración de una Bebida Hidratante a Base de Suero Lácteo y Pulpa de Fresa
DOI:
https://doi.org/10.18041/1794-4953/avances.1.10105Palabras clave:
Cataciones, Hidratación, Residuos sólidos, Pulpa de fresa, Suero LácteoResumen
Las productoras de quesillo de la provincia de El Oro producen una gran cantidad de suero lácteo que es desechado. El objetivo es crear una bebida rica en proteínas a base de suero de leche y diversas cantidades de pulpa de la fruta Fragaria. Se caracterizó fisicoquímicamente el lactosuero y se crearon tres formulaciones de bebidas con distintos porcentajes de pulpa de fresa (10, 25 y 40% p/p). Las bebidas hidratantes obtenidas fueron examinadas en cuanto a la aceptabilidad sensorial de los consumidores. Las tres formulaciones cumplen las normas físicas y químicas descritas en la norma NTE INEN 2609:2012 para bebidas de suero de leche, y el análisis estadístico nos revela cambios estadísticamente significativos entre los tratamientos. Un panel no entrenado realizó la evaluación sensorial en donde se tuvo en cuenta las principales características organolépticas. La bebida con un 60% de suero de leche y un 40% pulpa de fresa recibió la mayor aprobación, mientras que el sabor fue el elemento mejor valorado.
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