Desarrollo de una bebida láctea con el uso de harina de arroz (Oryza sativa L.) y harina de soya (Glycine max L.) endulzada con miel de abeja.

Abstract

The objective of this Titration Work was the development of a milk drink with the use of rice flour (Oriza sativa L.) and soybean meal (Glycine max L.) sweetened with honey made at the Dairy Industries Plant of the Catholic University of Santiago de Guayaquil, where the raw materials were characterized by physical, chemical and microbiological analysis, considering the Ecuadorian Technical Regulations. With the help of the statistical software Design Expert version 11, mixtures with their respective restrictions were designed. Each experimental unit was represented by a 250 mL plastic container. These were evaluated by a sensory panel formed by students of the last cycle of the nutrition career, their ratings were averaged by a QDA and then entered into the statistical program, which determined the best formula: rice flour 2.00%, soybean meal 3.75% and 5.75% honey For the standardization of the milk drink, the parameters established by the NTE INEN 2564 and the adoption of a Colombian Standard, the NTC 5246 were considered. In addition, the benefit - cost analysis was carried out, which indicated that the project is viable.