Browsing by Author "Quiloango Cacuango, Cristian Andrés"

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    Caracterización de la pulpa de Pitahaya (selenicereus megalanthus) para la elaboración de un helado a dos concentraciones de edulcorantes y estabilizantes.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Chiliguano Quishpe, Wendy Lisbeth; Quiloango Cacuango, Cristian Andrés; Cevallos Carvajal, Edwin Ramiro
    Pitahaya has great nutritional properties that most of the industries do not know a usage method. This research work was carried out with the purpose of characterizing the pitahaya pulp for the elaboration of an ice cream with two concentrations of sweeteners and stabilizers. To obtain the best ice cream formulation, a completely randomized block design was applied under a factorial arrangement (AxBxC) with two replicates, in Factor A 2 levels (600-900 g of pulp), Factor B sweeteners 2 levels (6 g of stevia-1.5 g of edulmix), Factor C stabilizers 2 levels (12 g CMC - 15 g of xanthan gum). The results included the pitahaya pulp physicochemical analysis, which is characterized by its juiciness, homogeneous composition, and characteristic odor, with a pH of 5.55 and a soluble solids content of 18.8 °Brix, which contributes to its flavor and texture. The ADEVA and Tukey's test were applied to identify the best treatment t8 (𝑎2𝑏2𝑐2) with its composition of 900 g of pitahaya pulp, 1.5 g of edulmix and 15 g of xanthan gum. The ice cream physicochemical characterization showed a 6.19 % fat, total solids of 20.87 % a moderate acidity with a pH of 5.77, it contains 3.65 % protein. Microbiological results confirmed an excellent hygienic quality, with no presence of coliforms or mesophilic aerials and escherichia coli, guaranteeing the safety of the product. The total production cost of the best treatment was $23,44 with a unit value of 0.39 cents per 50 g cup. This cost is competitive in the market and can be further reduced by optimizing processes and increasing production.