Authors : Ivan Garcia-Caceres, Angelica Tigre, Favian Bayas-Morejon, Maria Morejon, Danilo Yanez, Moises Arreguin, Oderay Merino, Marcelo Garcia, Ivan Moreno, Sonia Salazar, Franco Cordero and Danilo Montero
Abstract: In the present investigation he aimed at, elaborate Manjar de leche and its improvement of the nutritional value by adding different kinds of flour and sweeteners. The Design of Blocks Completely Random (DBCA) with factorial arrangement A×B, 3×3×3 was applied. The functional analysis was based on the Tukey test at 5% for average treatments. When applying the evaluation of the organoleptic characteristics of the attributes, color, smell, taste, acceptability and to compare the treatments, the panelists determined as best treatment the T1 (A B ) that corresponded to (Panela 900+Lupine 150 g). In which the following data stand out, 1 1 chemical physicist who noted an increase in titratable acidity (lactic acid) from 0.30-0.36, this was due to the fact that it was made with sweetener panela and lupine flour 31.61% humidity retention by sweeteners and pectin in the bromatological analysis an important protein increase of 5.0-6.73% and ash reduction of 2.5-2.40% was obtained which is clear indication that the product raised its nutritional value; On the other hand, microbiological analyzes found a total absence of microorganisms, so, the product, besides being highly nutritious, met all the standards required for consumption.
Ivan Garcia-Caceres, Angelica Tigre, Favian Bayas-Morejon, Maria Morejon, Danilo Yanez, Moises Arreguin, Oderay Merino, Marcelo Garcia, Ivan Moreno, Sonia Salazar, Franco Cordero and Danilo Montero, 2019. Improvement of the Nutritional Value of Manjar De Leche by Adding Different Types of Flours and Sweeteners. Research Journal of Applied Sciences, 14: 16-20.