Elaboración y Control de Calidad de una Bebida a Base de Suero de Leche y Avena (Avena sativa) para PRODUCOOP El Salinerito

Abstract

Elaboration and nutritional evaluation of a beverage based on whey and oats (Avena sativa) for PRODUCOOP "El Salinerito". Research conducted at the Faculty of Sciences. ESPOCH. Three formulations were made, each with different proportions of sweet milk whey and Quaker ground oats (A 70%-30%, B 70%-30%, C 60%-40%) and other ingredients (UHT milk, sugar, vanilla essence, cinnamon, unflavored gelatin, YO-MIXTM lactic ferment, dry active yeast). Respectively, an experimental unit size of 1.5 liters of beverage was used, which were analyzed under a completely randomized design (DCA). In addition, the physicochemical and microbiological analysis of the raw material and final product was carried out, optimal fermentation conditions were established, the acceptability of the beverages was determined, and the nutritional value was evaluated based on the NTE INEN 2564:2011 standard. For the analysis of the data obtained, ANOVA, Z TEST and Tukey test at 99% were used. According to the taste tests applied to children and adults the unfermented beverage had greater acceptance; whose nutritional value comprises 1.51% fat, 84.33% moisture, 0.55% ash, 0.20% fiber and 2.65% protein, the beverage fermented with S. thermophilus and L. bulgaricus contains 1.77%, while the beverage fermented with S. cerevisiae contains 0.80%. These beverages should be kept refrigerated for 21 days. The whey-based beverage is an alternative that will make it possible to obtain a food with a high nutritional content, easy to digest, and at an accessible cost. It is recommended to continue with the study using different cereals and different types of fruits, especially aromatic ones.