“Estandarización de la formulación para una leche líquida de soya (Glycine max) saborizada y fortificada con zinc, procesada a nivel de laboratorio”

Valenzuela Larios,, Fredy Alberto (2015) “Estandarización de la formulación para una leche líquida de soya (Glycine max) saborizada y fortificada con zinc, procesada a nivel de laboratorio”. Other thesis, Universidad de San Carlos de Guatemala.

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The research has the overall aim to standardize a formulation for a liquid milk soybean (Glycine max) flavored and fortified with zinc processed in the laboratory. Zinc molecules analyzed in soymilk were: zinc sulphate, zinc gluconate and zinc amino acid chelate. For this were carried out two pilot panels to standardize the design, each with a duration of four days, in the first three days a taste was evaluated because three flavors (vanilla, chocolate and strawberry) is had with the three molecules in three different concentrations (23 mg, 19 mg and 15 mg) to obtain Nine formulations for each day of each panel and on the fourth day of zinc molecule with the taste more acceptable in earlier days was assessed as having varying concentration flavor, which was taken as mean concentration last shown in the previous days, this in order to get the molecule zinc concentration more accepted flavor, this was carried out with 15 panelists in the laboratory Sensory Center South Western University in Mazatenango hours from 15:30 to 20:30. The samples analyzed were the fourth day led to a consumer panel in the municipality of San Felipe, Retalhuleu with women of reproductive age in times of 14:00 to 18:00 hours APEVIHS - association for the study and prevention of HIV AIDS- Was obtained as a result of the pilots panels for liquid soy milk fortified with zinc sulfate taste most liked is strawberry, for milk fortified with zinc amino acid chelate is the taste of chocolate and liquid milk fortified soy gluconate zinc taste most liked is strawberry, obtaining as larger sample acceptance of the three samples is flavored with strawberry and milk fortified with zinc gluconate. It was determined by a panel of consumers who sign with better acceptance by the panelists (women of reproductive age in the municipality of San Felipe, Retalhuleu), was the sample of milk flavored strawberry and fortified soy zinc gluconate, this sample, panelists had greater acceptance where flavoring concentration increased due to mask the characteristic taste of soy. 4 It is concluded by a physicochemical analysis as much zinc present in the samples analyzed was the molecule of zinc sulphate, although having improved chemical stability to spend three days preparing milk molecule zinc gluconate. It is recommended to increase the concentration of flavor in the proposed formulations, because as much as on the fourth day and the Consumer Panel, like most samples with higher concentration of flavor.

Item Type: Thesis (Other)
Additional Information: 22T(641)Ali
Uncontrolled Keywords: Leche de soya ; Inocuidad ; Vida de anaquel ; Costo ; rentabilidad ; Zinc.
Subjects: 600 Tecnología (Ciencias aplicadas) > 660 Ingeniería química > 661 Tecnología de químicos industriales
600 Tecnología (Ciencias aplicadas) > 660 Ingeniería química > 663 Tecnología de bebidas
Divisions: 22 Centro Universitario del Sur-Occidente - CUNSUROC > Ingeniería en Alimentos
Depositing User: Ana Teresa / ATCY Cap Yes
Date Deposited: 24 Feb 2018 02:05
Last Modified: 24 Feb 2018 02:05
URI: http://www.repositorio.usac.edu.gt/id/eprint/5205

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