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)

Domínguez Díaz, Diana Lucía (2023) 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). ["eprint_fieldopt_thesis_type_engd" not defined] thesis, USAC.

Text (Trabajo de graduación) TESIS DIANA LUCIěA DOMIěNGUEZ DIěAZ (1).pdf - Published Version Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (1MB)

Abstract

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.

Actions (login required)

View Item