Utilización del Agave como Edulcorante Natural en la Elaboración de una Bebida Hidratante a Partir del Suero

Abstract

This research was conducted in the Dairy Plant of Ceceles Community, Barley Parish, Canton Guamote, Province of Chimborazo and assessed the use of agave as a natural sweetener in the beverage from hydrating serum, as control treatment, A total of 80 liters of lacto serum , distributed in two consecutive trials, with the size of the experimental units of 2 liters. As the experimental units were distributed under a completely randomized design in a combinatorial arrangement, where the factor A is considered agave levels and factor B trials, concluding that using the agave affects the physical and chemical properties, acidity decreased to (73.20 ° D), protein (1.22%) which decreased to (0.72%), fat 0.20% and 0.59% ash. The presence of total coliform was, 52.50 60.40 CFU / ml, 40.40 mold CFU / ml, plate count 48.45 CFU / ml, consider all hydrating beverages fit for human consumption. According to the organoleptic characteristics showed better acceptance with the 45% level, for their taste, while other features are similar to those identified by the use of 15 and 30% agave, but higher than the control beverage. Production costs increases by 2 cents per liter produced by thus reducing the economic return that is between 42 and 44% when using the levels 45 and 15% agave.