{"id":84063,"date":"2000-04-04T00:00:00","date_gmt":"2000-04-04T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/desarrollo-de-un-yogurt-de-soya-con-adicion-de-suero-de-queseria\/"},"modified":"2000-04-04T00:00:00","modified_gmt":"2000-04-04T00:00:00","slug":"desarrollo-de-un-yogurt-de-soya-con-adicion-de-suero-de-queseria","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/desarrollo-de-un-yogurt-de-soya-con-adicion-de-suero-de-queseria\/","title":{"rendered":"Desarrollo de un yogurt de soya con adici\u00f3n de suero de queser\u00eda"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Julio Perea Falc\u00f3n <\/strong><\/h2>\n<p>Se defini\u00f3 una formulaci\u00f3n y tecnolog\u00eda para obtener un producto tipo yogur de co\u00e1gulo, con aporte m\u00ednimo de 3,0% de prote\u00ednas, a partir de pasta de soya, suero, cultivos l\u00e1cticos, az\u00facar y aromatizantes. Se caracterizaron los principales \u00edndeces de calidad y econ\u00f3micos del producto, compar\u00e1ndose con los correspondientes de un yogour de soya que se fabrica en cuba.  el suero a utilizar deber ser ph&gt;6,0 y empleado dentro de las 2 primeras horas cuando se mantiene a temperatura ambiente (30\u00c2\u00bac). Esta durabilidad puede ser extendida por distintos tratamientos t\u00e9rmicos estudiados.  con respecto al yogur patr\u00f3n de soya, el producto con suero desarroll\u00f3 una mayor acidez y menor ph, que lleg\u00f3 a 0,69% (a. L\u00e1ctico) y 4,2 respectivamente. sensorialmente fue mejor calificado por los especialistas y tuvo una mejor aceptaci\u00f3n en paneles masivos, alcanzando como media una puntuaci\u00f3n de 6. \u00abMe gusta mucho\u00bb sobre una escala de 7 puntos.  present\u00f3 un mayor contenido de s\u00f3lidos totales, hidratos de carbono, densidad de aporte energ\u00e9tico, calidad de las prote\u00ednas, contenido de vitaminas a, b2 y c, as\u00ed como en calcio, f\u00f3sforo y otros minerales, con similar contenido de grasa y en la distribuci\u00f3n de sus \u00e1cidos grasos, mayoritariamente insaturados (85%) y con predomino del linoleico. Disminuy\u00f3 moderadamente en vit. B1, hierro y fibras diet\u00e9ticas y tuvo una menor pseudoplasticidad y tixotrop\u00eda.  su durabilidad a 4-6\u00c2\u00bac fue similar (7 d\u00edas) y present\u00f3 un costo de 0,28 usd por litro, es decir, un 10% mayor que el del patr\u00f3n de soya, pero un 38% inferiro al correspondiente de un yogur hecho con leche.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Desarrollo de un yogurt de soya con adici\u00f3n de suero de queser\u00eda<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Desarrollo de un yogurt de soya con adici\u00f3n de suero de queser\u00eda <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Julio Perea Falc\u00f3n <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 04\/04\/2000<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Alvaro Garcia Uriarte<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: efr\u00e9n Parada arias <\/li>\n<li>susana Banguela p\u00e9rez (vocal)<\/li>\n<li>M\u00aa amparo Chiralt boix (vocal)<\/li>\n<li>lourdes Vald\u00e9s fraga (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Julio Perea Falc\u00f3n Se defini\u00f3 una formulaci\u00f3n y tecnolog\u00eda para obtener un producto tipo yogur de co\u00e1gulo, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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