Estudio de harina de quinua y suero de leche en polvo (0, 15 y 25%) como sustitutos de lo sólidos no grasos en la elaboración de helados de leche

Abstract

On the premises of the dairy plant Tunshi Experimental Station FCP, the ESPOCH, the study of quinoa flour and whey powder was performed as substitutes for nonfat solids in milk ice cream making 72 liters of milk was used, with a size of 2 liter experimemtal unit, corresponding to 6 liters per experimental treatment, distributed under a completely randomized design (DCA) bi factorial arrangement. The results suggested that application of 25% whey powder, increased moisture cream thus decreased the dry matter content. E quinoa flour was the highest response of research, like the fat content. Replacement of non-fat solids ice cream by 25% whey organoépticas recorded the best features of color, aroma, flavor and texture. The microbial load of total coliforms reported the lowest content in ice cream with 15% whey powder. Finally employment dl 25% whey powder the most benefit cost (1.65) was achieved, reaching a yield of 65%. As recommends applying whey powder in making ice cream as a substitute for nonfat solids, since it allows to obtain a product suitable for human consumption