Elaboración de manjar de leche con diferentes niveles de concentración de café, como alternativa de desarrollo Agroempresarial

Abstract

The study of the quality evaluation of raw materials, the analysis of the physical-chemical reactions in the production process and the optimization of the technological processes applied in the agroindustry have served as a starting point for the generation of new products (Saltos 2010). The objective of this research work is to determine the different concentration levels of aged coffee of the Coffea canephora variety and its performance in the production of milk delicacy. In which raw milk was used in accordance with the requirements established in the NTE INEN technical standard (9:2008) in the La Maná canton and its areas of influence, urban parishes (La Maná, El Triumph and El Carmen) and rural parishes (Pucayacu, Guasanga ), consecutively the coffee was obtained from the “Sacha Wiwa” Experimental Center belonging to the UTC “La Maná” extension. For the process of making the delicacy, a flow diagram was followed in compliance with the NTE INEN technical standard (9:2008), receiving the raw material, filtering, cooking, mixing and concentrating (98 °C and 65 °brix) adding the coffee solution. in 3 different concentrations than A1. 0.25%; A2. 0.50% and A3. 0.75% of the total volume of milk after cooling, packaging, labeling and storage. Finally obtaining a yield of 40-45% of the total volume in all its treatments. Finally, a five-point sensory analysis was carried out: smell, flavor, color, texture and acceptability in a sample of 115 people belonging to the agroindustrial engineering career.