Desarrollo de una mayonesa elaborada con leche entera pasteurizada como sustituto del huevo
The general objective of this study is to develop a mayonnaise made with pasteurized whole milk as a substitute for the egg, through physical and chemical analysis with variables such as fat, pH and sensory analysis. For the fat analysis the Soxleth method was used, and for the pH analysis it was ma...
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| Formato: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | Ecuador |
| Recursos: | Universidad de las Américas |
| Repositorio: | Repositorio Universidad de las Américas |
| Idioma: | español |
| OAI Identifier: | oai:dspace.udla.edu.ec:33000/9481 |
| Acesso em linha: | http://dspace.udla.edu.ec/handle/33000/9481 |
| Access Level: | acceso abierto |
| Palavra-chave: | INDUSTRIA ALIMENTICIA MAYONESA PROCESO DE PRODUCCIÓN DESARROLLO DE PRODUCTOS ALIMENTICIOS |
| Resumo: | The general objective of this study is to develop a mayonnaise made with pasteurized whole milk as a substitute for the egg, through physical and chemical analysis with variables such as fat, pH and sensory analysis. For the fat analysis the Soxleth method was used, and for the pH analysis it was made by means of the potentiometer measurement at 20 ° C. For the sensory analysis, discriminative tests were used as the duo trio described in the NTE INEN-ISO 10399 and for the triangular test the NTE INEN-ISO 4120 was used. A Fully Random Experimental Design (DCA) was used in which the following variables are defined: dependent (fat percent, pH, and sensory analysis) and the independent variables are milk concentrations; 1L equal 22 percent, 2L equal 35 percent, 3L equal 65 percent and the control that is mayonnaise with egg. It was obtained that the 2L sample is the most similar to the standard sample and after applying the inferential statistical analysis with the ANOVA test at 5 percent error, it was obtained that the p value is 0.000 to see which is the best treatment was applied the Tukey test, obtaining that for the pH and fat variables if there are statistically significant differences, and the treatment that varies in pH, is the 3L. In percent fat all treatments are different from the standard sample. It is concluded that it was possible to develop a mayonnaise made with pasteurized whole milk as a substitute for the egg, with physical-chemical and sensory characteristics similar to the standard mayonnaise, which was the 2L sample. |
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