Uso de la harina de arroz (Oryza sativa L.) para el desarrollo de una bebida láctea sabor a chocolate.

Abstract

The objective of the present investigation was to develop a dairy drink with rice flour and cocoa powder that meets the requirements established in the local legislation, through various combinations between whole milk, cocoa powder and rice flour. The sensory profile was determined in several sessions in which the panelists established with greater emphasis the aroma to chocolate, residual flavor to rice and residual bitter taste. There were no significant differences between the pH values, solids soluble milk protein and fat of the different treatments. A drink with ve ry similar sensorial attributes of this type of the market was obtained without significantly altering the physical and chemical quality guidelines mandated by the legislation of Ecuador