Diseño de Mezclas y Caracterización Físico Química y Microbiológica de un Cremogenado Lácteo de Guayaba

Abstract

In the Agricultural Official Company, "AGROFICIAL" located in the km 43 route to the coast, in the Province of the Guayas, evaluated a Design of mixtures with the addition of 7 levels of flesh of guava for the production, of a Lacteal Cremogenate , shaped under a design of blocks completely at random, with three repetitions, having an experimental unit of 4 kilograms. Deciding that the characteristics of pH and density they registered the best values ​​in the treatment T7 (4.06 and 1.07 respectively), and the best acidity in the treatment T6 (0.67); whereas for the degrees Brix the highest values ​​in the treatment T1 (18.54). On having presented the cremogenate of guava to a panel of degustadores the best qualifications were obtained for color in the treatments T4 and T7 with 13.67 points, for flavor, consistency and package the treatment T5 with 13.33 12.61 and 4.39 points respectively, for appetizing character results bromatologic registered the treatment T2, with 3.04% of protein; 0.67%; of ash and 21.93% of dried extract. Finally the highest total valuation corresponded treatment T6 with 16,67 points. The best to her the treatment T5 (24%) with qualifications 85.17 points on 100. In the microbiological analysis of the cremogenate there is not reported presence of mildews and yeasts like Escherichia coli and aerobic bacteria, by what there is recommended the use of 24% of pink guava (T5), since the obtained cremogenate is a product of great acceptance physicist chemistry and organoleptic, and your profitability is 25%.