Manihot esculenta y Colocasia esculenta en la Elaboración de Manjar de Leche.

Abstract

In this investigation delicacy of milk was elaborated with the addition of different levels of starches of Manihot esculenta and Colocasia esculent, being evaluated the effect of the use of the sources of starch and the effect of the different levels (0,5 % and 1%), in front of the treatment control (0% of starch), analyzed totally at random under a design whit combinatorial arrangement. Highly significant statistical differences have been reported in the lactic acid content, presenting 0,26% of this component in the treatment control, and 0,18% in the products elaborated with starches. The pH of the treatment control registered 6,58, it increases to 6,75 with 0,5% of starch and it descends to 6,65 whit 1% of starch. In the content of fat, ash and organic matter doesn’t exist statistical differences. It was determined that in the protein and dry matter statistical differences exist presenting bigger content in the products with starches with an average of 6,22% and 71,71% respectively, in front in the control that presented 5,63% of protein and 71,06% of dry matter. In the organic matter and sugars (°Brix) the treatment control prevails. The presence of molds and yeasts were not evident. In the aerobic mesophilic statistical differences didn’t register, finding inferior securities to 5 UFC/g. the treatments with 1% of starches reported higher performance. The organoleptic characteristics were affected unfavorably by the addition of starches. It is recommended to use 0,5% of starch of Colocasia esculenta in the manufacture of the delicacy, it presents better bromatologic composition and it is less affected in the sensorial characteristics.