SUSTITUCIÓN PARCIAL DE LECHE POR EXTRACTO DE SOYA ( Glycine max ) Y SU EFECTO EN LA CALIDAD FISICOQUÍMICA Y SENSORIAL DE UN HELADO CREMOSO DE MARAÑON ( Anacardium occidentale )

Abstract

The present investigation was carried out with the objective of evaluating the effect of the partial replacement of milk by soybean extracts (Glycine max) on the physicochemical and sensory quality of a creamy cashew ice cream (Anacardium occidentale), where the microbiological, physicochemical and organoleptic parameters were evaluated. A completely randomized experimental design (DCA) was used, with a factorial arrangement, where factor A represents soybean extracts, which consists of three formulations; T1 (20% soy + 10% cashew pulp), T2 (40% soy + 10% cashew pulp) and T3 (60% soy + 10% cashew pulp), each formulation had 3 replicates per treatment with a total of 9 experimental units, in which a 7-point hedonic scale test was used to identify the best treatment under study. A sensory panel was carried out with 30 untrained judges, where they evaluated the attributes of creamy cashew ice cream, obtaining greater acceptance T1. According to the results of the Kruskal Wallis analysis of variance for the odor, color, flavor and general appearance attribute of T1, with considerable rating averages, odor (6.10), color (6.47), flavor (5.87), and general appearance (6.23). According to the microbiological analyzes established within the INEN 706: 2013 standard, carried out at 3 treatments, they resulted in compliance with the parameters. While the physicochemical analyzes carried out at the best treatment T1, showed that protein gave a value higher than that allowed by the INEN 706: 2013 standard, except for soluble solids, weight/volume, fat, milk fat and alkaline phosphatase. Keywords: Soy, cashew, ice cream, quality