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CARRERA:
INGENIERIA AGROINDUSTRIAL
MATERIA:
BÍO-TECNOLOGIA
TEMA:
ELABORACIÓN DE YOGURT CON QUINOA E HIGO
CATEDRÁTICO:
ING.SAYONARA REYNA
PERTENECIENTE A:
FRASCISCO JAVIER VASQUEZ GARCIA
KLEVER JOSE DELGADO MOREIRA
KEVIN FABRICIO GANCHOSO VALENCIA
JEAN PIERRE SANTANA ZAMBRANO
MARIA PIERINA PARRAGA CUENCA
ANTHONY BRYAN CEVALLOS DELGADO
ERICK PAUL VELIZ LUCAS
2018 - 2019
RESUMEN
The care of body image and preferences for natural products that benefit health
increases in Ecuador year after year. In the same way it increases the
consumption of yogurt in the country besides being a delicious and nutritious
genre, yogurt is the perfect solution for a healthy diet. We decided then to
elaborate the Quinoa (chenopodium )and fig yogurt, using these fruits of the
Mountain range that is very well-known; but little taken advantage, due to the
ignorance of its nutritional properties, the ingesting this fruit as an alternative of
yogurt could improve the feeding style of its consumers. In our society there are
no healthy eating habits, there is a high consumption of junk food and also the
lack of information on the nutritional contribution and the health benefits that the
consumption of fruits that also occurs in the Sierra, to which they can be given
many uses and preparations. Many diseases afflict people such as diabetes,
obesity, high cholesterol, hypertension, lactose intolerance, all due to poor diet.
Currently the needs of consumers are more demanding, and are not completely
satisfied, since there are no innovative products, with properties that favor the
maintenance of a healthy diet and also provide with vitamins, phosphorus,
calcium, iron and maintain intestinal balance that the body needs.
INTRODUCIÓN
OBJETIVO GENERAL
Obtener un excelente producto de yogur a base de Quínoa e Higo
OBJETIVO ESPECIFICO
Determinar los diferentes reactivos que se utilizan en la elaboración de
yogurt a base de Quínoa e Higo
Obtener beneficios de este yogur a base de Quínoa e Higo.
Seguir cada paso para obtener un delicioso yogurt a base de Quínoa e
Higo.
MATERIALES Y REACTIVOS
MATERIALES
Leche entera
Azúcar
Cultivo láctico
Gelatina sin sabor
Quínoa
Higo
REACTIVOS
Estufa o calentador
Caldero
Tasas plásticas
Espátula
Cucharon
Envase de plástico para el envasado del producto
PROCEDIMIENTO DIAGRAMA DE FLUJO
RECEPCION MATERIA PRIMA
FILTRACIÓN
ADICION DE AZUCAR
PASTEURIZACIÓN
AJUSTE DE TEMPERATURA
INCUBACIÓN
RUMTURA DE COAGULO
ENFRIAMIENTO
ADICIÓN DE FRUTA
ALMACENAMIENTO
ÁNALISIS Y RESULTADOS
http://extroversia.universia.net.co/dia-a- l
http://es.slideshare.net/tatianachz/pasos-para-elaborar-un-yogurt
https://alimentossaludables.mercola.com/higos.html