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Título : Helados aptos para diabéticos
Autor : Villacís Barba, Erika Andrea
Palabras clave : PROCESAMIENTO DE ALIMENTOS
SUCRALOSA
SOLIDOS GRASOS NO LACTEOS
EDULCORANTES
Fecha de publicación : 1-jul-2010
Editorial : QUITO/EPN/2010
Resumen : El presente trabajo busca realizar una formulación de helado que sea apto para el consumo de diabéticos, sin que esto implique el afectar o variar las propiedades físicas o sensoriales del helado. Se estudiaron tres variables. La primera variable es la mezcla del endulzante, que para este estudio contenía sucralosa (0,125%), manitol (50,00%) y sorbitol (50,00%), de esta mezcla se la utilizó en los porcentajes 10,00%, 12,00%, y al 14,00%, cabe indicar que luego de las pruebas preliminares se descarto la concentración del 10,00% por no aportar un sabor. La segunda variable es la cantidad del estabilizante, se utilizó un producto comercial llamado obsicream, en concentraciones del 0,30 y 0,40%. La tercera variable son los sólidos no grasos lácteos en concentraciones del 6,00% y 10,00%. Se evaluó la media de la viscosidad del helado el porcentaje de rendimiento al batido, porcentaje de masa derretida del helado, y pruebas sensoriales Para el análisis sensorial se utilizó un panel de 5 personas diabéticas. Para el análisis de los datos generados en los análisis de calidad, tanto físicos como sensoriales, se utiliza la media aritmética y la prueba de Fisher (95,00%). La viscosidad se incrementa con la concentración de sólidos lácteos no grasos y el estabilizante; para el cuerpo - textura del helado las calificaciones más altas se obtuvieron con el 10,00% de sólidos no grasos lácteos y 0,30% de estabilizante (obsicream); para el sabor las más altas calificaciones fueron dadas por la concentración del 12,00% de edulcorantes; el mayor porcentaje de rendimiento al batido se alcanzó con el 10,00% de sólidos no grasos lácteos y para la masa derretida del helado las calificaciones más altas se obtuvieron con el 10% de sólidos grasos no lácteos, la concentración de 12,00% de edulcorante, y 0,40%de estabilizante (obsicream)
URI : http://bibdigital.epn.edu.ec/handle/15000/2249
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