Desarrollo de una bebida láctea a base de harina de arroz (Oryza sativa) y cáscaras de piña (Ananas comosus) utilizando tres tipos de edulcorante natural.

Abstract

The development of the research was carried out in the city of Babahoyo and consisted of developing a drink based on rice flour with pineapple peel flour using different natural sweeteners. We started from the elaboration of the 3 drinks sweetening the first drink with stevia, the second with honey and the third drink with panela and by using the Design Expert version 11 software, 16 are made, combining by entering the restrictions for the ingredients according to the NTC 5246: 2004 regulation for beverages that include cereals. Through a sensory panel made up of 10 people with the use of a hedonic scale of 10 levels according to the specifications of the NTE INEN ISO 6658: 2008 standard, it is concluded that the drink sweetened with honey was chosen as the product with the greatest acceptability among the 3 drinks. elaborated and through the use of Design Expert version 11 software, it was concluded that formulation # 14 based on 10.69% rice flour, 15.31% pineapple peel flour, 4% honey and 70% milk was the drink with the highest acceptability according to the sensory panel. Laboratory analyzes indicated that the drink contained 2.82% protein and 2.05% fiber, complying with the requirements of the NTE INEN 2337:2008 standard for juices and beverages, concluding that the drink is suitable for human consumption and its commercialization is viable according to the cost/benefit analysis.