Elaboración de queso de capas utilizando como agente de cuajo, una mezcla de renina y extracto de bromelina del epicarpio de la piña variedad cayena lisa (Ananas comosus)
ABSTRACT This research is about layered cheese, it was made using a mixture of coagulant from renin and bromelain, extracted from the epicarp of Cayena lisa pineapple variety (Ananas comosus). Six pineapples were processed to get the bromelain enzyme extract, it was using the experimental met...
| Autor Principal: | Domínguez Díaz, Diana Lucía |
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| Formato: | Tesis |
| Idioma: | Inglés |
| Publicado: |
2023
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| Materias: | |
| Acceso en línea: |
http://www.repositorio.usac.edu.gt/19882/ http://www.repositorio.usac.edu.gt/19882/1/TESIS%20DIANA%20LUCI%C4%9BA%20DOMI%C4%9BNGUEZ%20DI%C4%9BAZ%20%281%29.pdf |
| Sumario: |
ABSTRACT
This research is about layered cheese, it was made using a mixture of coagulant from renin
and bromelain, extracted from the epicarp of Cayena lisa pineapple variety (Ananas comosus). Six
pineapples were processed to get the bromelain enzyme extract, it was using the experimental
method by precipitation (Ketnawa, 2011); an average of 93.67 ml of bromelain extract was
obtained from 2.27 kg of fruit epicarp.
Formulations of coagulant mixture were determined (renin and bromelain extract), it was
having the ability to coagulate casein to obtain layered cheese, using standardized cow's milk.
The result of the experimental phase, shown that the sample 2, which contains 0.25 ml of
renin and 0.75 ml of bromelain extract, had the best practical performance with 17.21%; and the
sample 5, which contains 1.0 ml of bromelain extract only, was the second with the best practical
performance of 14.20%, compared with the theoretical performance of 42.30%.
For the sensory acceptability assessment, the five formulated samples were evaluated by
fifteen panelists in two rounds of sensory evaluation, using the 7-point hedonic scale descriptive
method; The result was that mixture 3, which contains 0.50 ml of renin and 0.50 bromelain extract,
obtained the highest acceptability in the sensory evaluation, with an average score of 6 points for
both rounds and sensory appreciation of "I like it very much".
Using the randomized block statistical analysis method, it was determined that smell in
layered cheese is the only attribute that is common among the different samples presented, contrary
of color, flavor, and texture attributes, which do show a statistically significant difference. |
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