Citas bibligráficas
Ortiz, R., (2017). Efecto de una mezcla de hidrocoloides sobre la fuerza de gel, sinéresis, costos y su aplicación en hot dog [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2891
Ortiz, R., Efecto de una mezcla de hidrocoloides sobre la fuerza de gel, sinéresis, costos y su aplicación en hot dog [Tesis]. : Universidad Nacional Agraria La Molina; 2017. https://hdl.handle.net/20.500.12996/2891
@misc{renati/242033,
title = "Efecto de una mezcla de hidrocoloides sobre la fuerza de gel, sinéresis, costos y su aplicación en hot dog",
author = "Ortiz Checa, Rodrigo Alfredo",
publisher = "Universidad Nacional Agraria La Molina",
year = "2017"
}
This research has as main objective to establish the effect of hydrocolloids blending on gel strength, syneresis and formulation cost, applying a blending design method to reach an optimized blend with a gel strength maximization and minimizing syneresis and costs. This optimized blending will be an additive to apply in low-cost hot dogs formulations. First, ten experimental points were applied in the blending design; five points were intended to test the adequacy of the mathematical model of adjustment sufficiency and other five were repeated points. The experimental points were determined by experimental formulas located within the universe of possibilities established in the simplex triangle, by means of which it was evaluated gel strength response, syneresis and blending costs. Restrictions were applied to this blend in accordance with the following composition: carrageenan: 60 to 80 per cent, guar gum 0 to 40 per cent, tara gum 0 to 40 per cent and kojac gum 0 to 40 per cent. Scheffe cannonic models were also calculated for this mixture, which in turn were statistically validated by evaluating the influence of each component upon the response variables through the so called “Trazos de Cox” graphics. In the second stage, the global desirability criteria was applied in order to optimize the response variables; as a result, the best blend was achieved with 65 per cent of carrageenan and 34.09 per cent of konjac; with a gel strength of 1319 gf, syneresis of 13.33 g and a cost of USD 8.43. Having as goal the assessment of the influence on the hardness, the balanced formula of hydrocolloids was applied to a low cost hot dog the results indicate that the application of the balanced blend of hydrocolloids at 0.5 per cent and 1.0 per cent levels improves the hot dog hardness as finished product.
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