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dc.contributor.advisorPonce de León, Leyda
dc.contributor.authorFigueroa Nieves, Jesenia M.
dc.date.accessioned2019-05-24T08:44:26Z
dc.date.available2019-05-24T08:44:26Z
dc.date.issued2019-05-14
dc.identifier.urihttps://hdl.handle.net/20.500.11801/2429
dc.description.abstractEl YG es un yogurt regular al cual se le remueve el suero. Es más costoso producirlo debido a su bajo rendimiento. El objetivo de esta investigación es sustituir la leche por SM y SA en su elaboración. Se realizaron 3 tratamientos YG-L (control), YG-SM y YG-SA, comparando la composición, pH, AT, WHC, textura, viscosidad, y vida útil. Se determinó la preferencia y referencia al control por un análisis sensorial. En el análisis proximal solo mostraron diferencias significativas respecto al control en cenizas y proteínas. Comparando la AT y WHC, no hubo diferencias significativas entre los tratamientos durante su almacenamiento 0, 15 y 28 días. En el pH hubo diferencias los días 15 y 28 entre el YG-SM y el control. La viscosidad mostró una diferencia significativa entre el YG-SM y YG-SA, pero no respecto al control. Para el largo de vida se realizó un análisis microbiológico determinando que su duración es un mes bajo condiciones adecuadas. También, hubo diferencias en el sensorial siendo el control el de mayor preferencia.en_US
dc.description.abstractThe GY is a regular yogurt by the removal of acid whey. Because of its low yield, it is more expensive to produce. The objective of this research is to substitute milk with Buttermilk and Acid whey on the yogurt elaboration. Three treatments were made GY-M (control), GY- Buttermilk and GY- Acid whey, comparing compositions, pH, AT, WHC, Texture, viscosity and shelf life. Control reference and preference were determined by a sensorial analysis. In the proximal analysis, only significative differences found in ashes and proteins regarding the control. Comparing the AT and WHC, there were no significative differences between the treatments throughout the storage time 0, 15 and 28 days. In the pH there were differences on days 15 and 28 between the GY- Buttermilk and the Control. The viscosity showed a significative difference between GY-Buttermilk and GY-Acid Whey, but not regarding the control. A microbiologic analysis was done determining its shelf life of a month in the adequate conditions. There were also differences in the sensorial being the control the mainly preference.en_US
dc.description.sponsorshipProyecto HATCH 446en_US
dc.language.isoesen_US
dc.subjectYogurt griegoen_US
dc.subjectSuero ácidoen_US
dc.subjectSuero de mantequillaen_US
dc.subjectAnálisis proximalen_US
dc.subjectAnálisis sensorialen_US
dc.subject.lcshWheyen_US
dc.subject.lcshButtermilken_US
dc.subject.lcshGreek yogurten_US
dc.titleUtilización del suero de mantequilla y suero ácido para la elaboración del yogurt griegoen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2019 Jesenia M. Figueroa Nievesen_US
dc.contributor.committeePlaza, María
dc.contributor.committeePérez, Fernando
dc.contributor.representativeLorenzo, Edgardo
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationSemesterSpringen_US
dc.description.graduationYear2019en_US


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    Items included under this collection are theses, dissertations, and project reports submitted as a requirement for completing a degree at UPR-Mayagüez.

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