EFECTO DEL USO DE TRES NIVELES DE LACTOSUERO EN LAS PROPIEDADES SENSORIALES Y BROMATOLÓGICAS DE HELADO TIPO CREMA CON SABOR A FRUTILLA.

Abstract

SUMMARY This research was conducted at the Universidad Técnica de Manabí, Facultad de Ciencias Zootecnicas (Chone) in dairy processing laboratory of the School of Engineering in Agricultural Industries, the objective was to develop ice cream strawberry flavor type used three levels partially replacing different whey milk, whey incidence was determined in sensory and qualitative properties of ice cream; we used a two-factor completely randomized design; through a test of sensory analysis of hedonic five-point scale applied to 30 judges untrained and the results they were entered into the system of statistical analysis SPSS where the ANOVA was performed, and was determined by the statistical test of Tukey that there are significant differences between the three treatments getting better acceptance T3 (90% whey / 10% milk) treatment and less accepted treatment T1 (50% whey / 50% milk), compositional analysis to treatment outperformed held where it was found that the product does not meet the minimum requirements of protein, fat and total solids according to the respective standard.