“Evaluación del rendimiento y tiempo de cuajada de tres coagulantes lácteos en queso de soya”
ABSTRACT The research based on the evaluation of three dairy coagulants in soy cheese was carried out in two phases, the first phase consisted in the standardization of the process of making soy milk which would be used to evaluate yields and curd time in mass of soybean, which corresponded to t...
| Autor Principal: | Ortíz Sosa, Sindy Fernanda Waleska |
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| Formato: | Tesis |
| Idioma: | Español |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: |
http://www.repositorio.usac.edu.gt/10280/ http://www.repositorio.usac.edu.gt/10280/1/Trabajo%20de%20Graduaci%C3%B3n%20-%20Ingenier%C3%ADa%20en%20Alimentos%20-%20Sindy%20Fernanda%20Ort%C3%ADz%20Sosa.pdf |
| Sumario: |
ABSTRACT
The research based on the evaluation of three dairy coagulants in soy cheese was carried
out in two phases, the first phase consisted in the standardization of the process of making soy
milk which would be used to evaluate yields and curd time in mass of soybean, which
corresponded to the second phase of the investigation.
In the case of the standardization of the process of making soy milk, three soybean ratios
were taken into account: water (1: 5, 1: 6 and 1: 7) that were evaluated by a pilot sensory test
in which twenty-eight participated panelists, carried out in the Sensorial Evaluation
Laboratory of the Food Engineering Course, of the University Center of the South West. It
was determined in this way that as regards the sensory characteristics of color, odor and
appearance, there was no significant difference between the mentioned relationships, however
as regards the sensory characteristic of the flavor, there was a significant difference between
the relationships, so that he proceeded to perform a test of Tukey between means, where it was
determined that the most accepted relationship, with an average that corresponds to the
hedonic scale of "I like moderately", was the ratio 1: 7, therefore, the procedure for making
soy milk with this ratio.
The evaluation of the mass yield and time of soybean curd was carried out using three
types of milk coagulants (lyophilized enzyme, citric acid and acetic acid), by means of five
treatments or concentrations of said coagulants. Four repetitions were performed per
treatment, which were analyzed by the experimental random block method with a significance
level of 0.05 for a 95% probability.
In this way, it was possible to determine that the treatments E1 with citric acid and E2
with acetic acid presented the best mass yields of soybean curd; however, by means of the
analysis of variance it was found that there is no significant difference between treatments by
what can be said that the same results are obtained when using them. |
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