Citas bibligráficas
Meléndez, D., (2014). Obtención de yogurt aflanado hipocalórico a partir de leche descremada y combinación de edulcorantes [Tesis, Universidad Nacional de la Amazonia Peruana - UNAP]. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/4692
Meléndez, D., Obtención de yogurt aflanado hipocalórico a partir de leche descremada y combinación de edulcorantes [Tesis]. : Universidad Nacional de la Amazonia Peruana - UNAP; 2014. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/4692
@misc{sunedu/3117312,
title = "Obtención de yogurt aflanado hipocalórico a partir de leche descremada y combinación de edulcorantes",
author = "Meléndez Tuesta, Dora Marlene",
publisher = "Universidad Nacional de la Amazonia Peruana - UNAP",
year = "2014"
}
The obtaining of a nutritious product has been studied with the help of yogurt aflanado hipocalórico starting from milk descremada and combination of sweeteners for a segment of consumers with problems of arterial hypertension, diabetes and overweight and consumers that look for to maintain a good health stops. For it you work with milk UHT descremada, LPD (milk powdered descremada), sweetener, Stevia and commercial Aspartame. A DCA has been applied (I design totally randomized) of 5 levels (treatments). The study factor is concentration of combined sweeteners. The treatments in relation to the combination of sweeteners are: T1 (20% of Aspartame and 80% of Stevia), T2 (30% of Aspartame and 70% of Stevia),T3 (40% of Aspartame and 60% of Stevia), T4 (50 aspartame% and 50% of Stevia), T5 (60 aspartame% and 40% of Stevia), all whereas clause that 100 sweetener% is using 80 total mg. As constant essence of aguaje of 5 ml has been used. for liter of milk. It has been used the cultivations liofilizados of DRI-SEP 438 of VIVOLAC, taking to the preparation of Cultivations mothers. The envelope of cultivation liofilizado of 2 grs. It is for 100 liters of milk, he/she has gotten ready starting from it 100 cultivation cc for 10 liters of milk. The process flow for each treatments es:Lehe descremada powdered UHT+Leche in 7%, heating of milk up to 65 °C for 5 min., then it is homogenized with the sweeteners, aguaje essence + cultivation addition + packed up to 100 ccc, then it is placed in the fer,mentadores, for lugo to seal and to pass to the refrigeration and you begins to ferment up to 8 hours, lugo finally passes to refrigeration. For the chemical physical analysis in yogurt the density of the milk was determined (AOAC 925.22, 1990), acidimetry titulable (AOAC 947.05, 1990), for the sensorial analysis the was used (Norma UNITES / 1964), and for the analysis microbiológico the was used (norm NST N° 071 MINSA / DIGESA V.01), concentration of the acidity (AOAC 947.05, 1990), The results of the elaboration of yogurt aflanado hipocalorico, in relation to the application of the five treatments outlined in the design, it indicates us that the best valued by the judges was the treatment two (T2). The results of the analysis microbiológico, to the best obtained treatment report securities below the regulatory scheme (Norma NST 071 MINSA / DIJESA v.01) in relation to content of Molds, Coliformes and Yeasts. The results of the evaluation physique chemistry of the mejo treatment are: Humid 86.37%, ashy 0.97%, fat 0.71%, protein 6.30%, Carbohydrates 5,65 and Calories 54.19 Kcal and Calcium 82.50 mg. pH 4.48, Lactic acid 0.92 and accustomed to soluble 14.. Net weight of the yogurt 100 g.
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