ADICCIÓN DE QUINUA ( Chenopodium quinoa willdy ) A UNA BEBIDA LACTEA A BASE DE LACTOSUERO DULCE Y LECHE DE SOYA ( Glycine max ).

Abstract

An investigation was developed on a dairy drink based on sweet whey and soy milk adding quinoa, with the aim of evaluating the physical-chemical, microbiological and sensory parameters. The statistical design applied was a DCA of one factor with three repetitions and the experimental units were made up of 500 ml each. The variables evaluated were degrees of brix, pH, acidity, density, protein and fat, in addition a sensory analysis was carried out to determine the most acceptably treatment that underwent a microbiological analysis. The results obtained showed that the physical-chemical variables evaluated presented a p <0.05, while in the fat variable there was no statistical significance between the treatments, in the results of the sensory analysis there was statistical significance at (p <0.05) in all the evaluated attributes (smell, color, taste, texture and general appearance). The treatment that presented the best acceptance was T3 (7% of quinoa) which presented the following values of 15.6 ° Brix; pH 6.25; acidity 0.13; density 1,040; protein 3.06 and fat 0.3%, a microbiological analysis was carried out on the most accepted treatment T3, which resulted in acceptable microbiological quality, values that are within the range specified by the INEN 2564: 2019 Standard for dairy beverages. It was determined that the levels of quinoa did not affect the physical-chemical and sensory characteristics in the final product.