Incorporación de la harina de papa china (Colacasia esculenta) como fuente de componentes bioactivos en la elaboración de una bebida láctea funcional

Abstract

The development of functional beverages constitutes a substantial sector of the food industry, all of these beverages are made with traditional flours are expensive raw material import. That's why the purpose of this research is to construct an alternative, incorporating flour (Colocasia esculenta) in the development of a functional milk drink, for which three levels (10 %, 20 %, 30 %) were evaluated. 180 liters of milk drink functional distributed in 60 liters for each replica and with a size of experimental unit 5 liters was prepared. By incorporating flour (Colocasia!

in the milk beverage was observed that protein, calcium, fiber and ash increased slightly, as you go up the levels, with the 30 % level represents the highest values. In analyzing the organoleptic results, we can say that the highest values were obtained at the 20% level, with the following values: color 23.5, smell 32.7, taste 21.3, and appearance 20.8. Microbiological analyzes reported absence of coliforms, which ensures that the functional milk drink is suitable for human consumption, as well as the microbial load to molds, yeasts and total aerobic , is below the permissible limit for milk drinks (NTE INEN 2564:2011).