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Ríos, M., (2024). Propuesta de mejora de una receta del jarabe tres leches tradicional o scratch [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6444
Ríos, M., Propuesta de mejora de una receta del jarabe tres leches tradicional o scratch []. PE: Universidad Nacional Agraria La Molina; 2024. https://hdl.handle.net/20.500.12996/6444
@misc{renati/243953,
title = "Propuesta de mejora de una receta del jarabe tres leches tradicional o scratch",
author = "Ríos León, María Lidia",
publisher = "Universidad Nacional Agraria La Molina",
year = "2024"
}
Title: Propuesta de mejora de una receta del jarabe tres leches tradicional o scratch
Authors(s): Ríos León, María Lidia
Advisor(s): Encina Zelada, Christian Rene
Keywords: Densidad
OCDE field: https://purl.org/pe-repo/ocde/ford#2.11.01
Issue Date: 2024
Institution: Universidad Nacional Agraria La Molina
Abstract: El presente trabajo tuvo como objetivo proponer la mejora de una receta del jarabe “tres leches” tradicional o scratch. La metodología comprendió cuatro etapas; en primer lugar se hizo la caracterización de las recetas de “tres leches” evaluando la densidad y la aceptabilidad general; en segundo lugar se realizó la caracterización de los bizcochuelos humedecidos con el jarabe mediante la evaluación del porcentaje de humectación y la aceptabilidad general; en el tercer paso se realizó la validación de las proporciones de mezclas óptimas; y se finalizó con la elaboración de las estructuras de costos de la torta “tres leches”. Las recetas estudiadas se trabajaron a partir de una base concentrada de “tres leches” que se mezcló con tres líquidos diferentes: agua, leche fresca y leche evaporada (mezclada con 50% de agua). Después del análisis de todas las variables, se concluyó que el jarabe obtenido a partir de la base concentrada podía sustituir a un jarabe de “tres leches” tradicional; lo que brindaría ventajas adicionales como mayor tiempo de vida, estandarización en los procesos, reducción de mermas y personalización de las recetas.
The objective of the present work was to propose the improvement of a traditional or scratch “tres leches” syrup recipe. The methodology comprised four stages; firstly, the characterization of the “tres leches” recipes was performed, evaluating the density and general acceptability; secondly, the characterization of the biscuits moistened with the syrup was carried out by evaluating the moisture percentage and the general acceptability; to continue with the third step and validate the optimal mixing proportions; and finalized with the elaboration of the cost structures of the “tres leches” cake. The studied recipes were worked from a concentrated base of " tres leches " that was mixed with three different liquids: water, fresh milk and evaporated milk (mixed with 50% water). After the analysis of all the variables, it was concluded that the syrup obtained from the concentrated base can replace a traditional " tres leches" syrup; providing additional advantages such as longer life, standardization in processes, reduction of waste and customization of the recipes.
The objective of the present work was to propose the improvement of a traditional or scratch “tres leches” syrup recipe. The methodology comprised four stages; firstly, the characterization of the “tres leches” recipes was performed, evaluating the density and general acceptability; secondly, the characterization of the biscuits moistened with the syrup was carried out by evaluating the moisture percentage and the general acceptability; to continue with the third step and validate the optimal mixing proportions; and finalized with the elaboration of the cost structures of the “tres leches” cake. The studied recipes were worked from a concentrated base of " tres leches " that was mixed with three different liquids: water, fresh milk and evaporated milk (mixed with 50% water). After the analysis of all the variables, it was concluded that the syrup obtained from the concentrated base can replace a traditional " tres leches" syrup; providing additional advantages such as longer life, standardization in processes, reduction of waste and customization of the recipes.
Link to repository: https://hdl.handle.net/20.500.12996/6444
Note: Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos Agropecuarios
Discipline: Industrias Alimentarias
Grade or title grantor: Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias
Grade or title: Ingeniero en Industrias Alimentarias
Juror: Hatta Sakoda, Beatriz Alma; Inga Guevara, Marianela Sonia; Garcia Torre, Silvia Melissa
Register date: 22-Apr-2024
This item is licensed under a Creative Commons License