Diseño de un proceso industrial para la obtención de un yogurt a partir de leche de chocho (Lupinus mutabilis Sweet) para la planta de lácteos ESPOCH.

Abstract

The objective of this investigation was to design an industrial process to obtain yogurt from the lupine bean’s milk (Lupinus mtabilis Sweet) for the dairy products plant of ESPOCH. The process started by making a physical-chemical and microbiological characterization of the raw materials. These raw materials were received in the ESPOCH plant to verify their suitability. Several tests were practiced using different percentages of lupine bean’s milk and cow milk until a stable product within the regulations was obtained. In order to do this, three formulations were developed. Using a sensory analysis, it was checked that formulation N° 2, code 2018 was the one that obtained a greater approval taking into account each of the parameters analyzed (smell, texture, taste and consistency). This formulation used a 70% of cow milk, 25% of lupine bean’s milk and 5% of sugar. After that, engineering calculations were made to get the right dimensions, according to the capacity required, for the equipment that is part of the process. This equipment includes industrial blender, filter and stockpot. All of these gears are used to obtain lupine bean’s milk and lupine bean’s yogurt. The design was authenticated using a physical-chemical and microbiological analysis of the product obtained. This product is based on the Ecuadorian Technical Norm NTE INEN, 2395:2011 for fermented milks. The results obtained were the following: protein 10, 01 %, ash content 3, 22 %, carbohydrates 10, 67 % and total solids 23, 80 %. These are ideal results within the parameters demanded by the Ecuadorian Technical Norm. So, it was concluded that the design of this process is accurate to obtain a quality product for human consumption. Because this is a food consumption product, it is recommended to use adequate manufacturing practices to avoid any contamination of the final product.