Elaboración de un helado cremoso de guayaba fortificado con machica y soya 2013

Abstract

The main objective of this research is based on the preparation of a guava ice cream fortified with toasted barley flour and soy, since thesenutrients provide with antioxidants, vitamin C, B1, B6 and E, making it an ally element for growth and aging prevention. The respective samples test and analysis in this study, took place at bromatology laboratories of the Faculty of Public Health, located at the Escuela Superior Politécnica de Chimborazo in Riobamba canton, belonging to Chimborazo province, Ecuador. The acceptability test of the product was conducted in the province of Cotopaxi, Latacunga Canto, San Buena Ventura district, at Numa Pompilio Llona School. Gusteau chefs school. The methodology used in this research is experimental and descriptive. Regarding to the physical- chemical analyses of the product; T3 treatment, formulated with 20% toasted barley flour and soy showed a composition of total solids 12.53% ± 0.63, fats 4.37% ±0.47, and proteins 9.07% ±0.42. Microbiological analyses of salmonella and coliforms were carried out according to the Ecuadorian Institute of Standardization (INEN) 706 2005 regulations whose outcomes indicated that the 6 treatments do not contain salmonella, total coliforms in all treatments are in accordance to the parameters established by 2005 INEN 706 regulation. After having analysed the product, its acceptability is gauged by using a hedonic scale test, graded out of 9 marks by surveying students from Numa Pompilio Llona school; being the most accepted 20% of the T3 toasted barley flour and soy with a value of 8.32 showing a dark pink colour, pleasant smell, palatable taste, smooth and creamy texture.