Desarrollo de un producto tipo queso vegetal elaborado a base de semillas de ajonjolí
Fecha
2018
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Universidad de Guayaquil. Facultad de Ingeniería Química
Resumen
El presente proyecto trata sobre el desarrollo de un producto tipo queso vegetal a base de semillas de ajonjolí. Las semillas de sésamo son utilizadas en el ámbito gastronómico a causa de su gran valor nutricional, además de su aroma, color, apariencia y textura. Su uso en la producción de aceites, y decoración de platillos, son los más habituales. Los comúnmente denominados - Quesos veganos‖ son alimentos compuestos en su totalidad con vegetales, y su principal función es ser ricos en nutrientes, y totalmente desprovistos de colesterol. El ajonjolí es una excelente base para un alimento con dichas características. Se realizaron experimentos con varias formulaciones del producto, para posteriormente determinar las características fisicoquímicas, organolépticas, microbiológicas y de vida útil. Se concluyó que el producto tiene un tiempo de vida útil de 15 días, sellado al vacío y en condiciones de refrigeración estables. El producto es rico en carbohidratos 17.24%, posee un 7.41% de grasas totales y un 3.45% de proteína. No contiene colesterol ni azucares en su composición. El queso fresco tradicional, por su parte, contiene 24% de grasas totales, 20% de proteína, 70 mg de colesterol y 1.8% de azucares en su composición. Este proyecto poseer un enfoque cualitativo, se realizaron pruebas descriptivas orientadas al producto, y pruebas hedónicas orientadas al consumidor. Con los resultados de los análisis sensoriales pudimos notar que existe aceptación por parte de los consumidores, ya que, a pesar de ser un producto nuevo, una aplicación de las semillas de ajonjolí que pocos conocían hasta el día de hoy obtuvo un mínimo de 1 (- Me gusta Moderadamente‖) en las pruebas hedónicas para las tres recetas elaboradas a base del producto.
This project is about the development of a product-type cheese vegetable base of sesame seeds. Sesame seeds are used in the gastronomic field because of their great nutritional value, in addition to its aroma, colour, appearance and texture. Its use in the production of oils, and decoration of dishes, are the most common. The commonly called ―Vegan-Cheeses‖ are foods composed entirely vegetable, and its main function is to be rich in nutrients, and completely devoid of cholesterol. The sesame is an excellent base for a food with these characteristics. Experiments were conducted with various formulations of the product, in order to subsequently determine the physicochemical characteristics, organoleptic, microbiological and shelf life. It was concluded that the product has a shelf life of 15 days, vacuum sealed and in cool conditions stable. The product is rich in carbohydrates 17.24%, has a 7.41% of total fat and 3.45% protein. It contains No cholesterol or sugars in its composition. The traditional cheese, for its part, contains 24% total fat, 20% protein, 70 mg of cholesterol and 1.8% of sugars in its composition.This project possess a qualitative approach, tests were performed descriptive-oriented product and test hedónicas, oriented to the consumer. With the results of the sensory analysis we could notice that there is acceptance on the part of consumers, because, despite being a new product, an application of the sesame seeds that few people knew about until today, obtaining a minimum of 1 ( - I like Moderately‖) in the hedonic tests for the three recipes made based on the product.
This project is about the development of a product-type cheese vegetable base of sesame seeds. Sesame seeds are used in the gastronomic field because of their great nutritional value, in addition to its aroma, colour, appearance and texture. Its use in the production of oils, and decoration of dishes, are the most common. The commonly called ―Vegan-Cheeses‖ are foods composed entirely vegetable, and its main function is to be rich in nutrients, and completely devoid of cholesterol. The sesame is an excellent base for a food with these characteristics. Experiments were conducted with various formulations of the product, in order to subsequently determine the physicochemical characteristics, organoleptic, microbiological and shelf life. It was concluded that the product has a shelf life of 15 days, vacuum sealed and in cool conditions stable. The product is rich in carbohydrates 17.24%, has a 7.41% of total fat and 3.45% protein. It contains No cholesterol or sugars in its composition. The traditional cheese, for its part, contains 24% total fat, 20% protein, 70 mg of cholesterol and 1.8% of sugars in its composition.This project possess a qualitative approach, tests were performed descriptive-oriented product and test hedónicas, oriented to the consumer. With the results of the sensory analysis we could notice that there is acceptance on the part of consumers, because, despite being a new product, an application of the sesame seeds that few people knew about until today, obtaining a minimum of 1 ( - I like Moderately‖) in the hedonic tests for the three recipes made based on the product.
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Queso Vegetal, Ajonjolí, Semillas de ajonjolí