Browsing by Author "Chacón Rivera Jocelyne Elizabeth"

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    Aprovechamiento del lactosuero en tres elaboraciones aplicadas a la gastronomía
    (Instituto Superior Tecnológico Particular Sudamericano, 2023) Chacón Rivera Jocelyne Elizabeth; Morocho Naula Wiliam Rodolfo
    The purpose of this research work was to take advantage of the whey that is wasted in different rural parishes and part of the urban parishes of the province of Azuay. In this province there are micro milk producers whose commercialization is done directly or in derived products elaborated empirically, to take advantage of the functionality, nutritional value of the sub product it has been proposed to make three products from whey lacto later applied to gastronomy, to complement this project a descriptive research was carried out, Experimental, with a mixed approach, qualitative, quantitative, accompanied by documentary bibliographic research techniques, all data collected directly from the field of study are integrated to obtain the most accurate results, in turn, the development of products are represented in data sheets, cost sheets, and database. The elaborated products have high nutritional value due to their components. These elaborations complement each other to give balance to the dish. The purpose of taking advantage of the wasted product is to contribute to the knowledge of the agro-producers about its reuse, since in this project, according to what happened in the experimental phase, it is demonstrated that healthy products can be made, whose information is supported by surveys applied to teachers and students of the Instituto Superior Tecnológico particular Sudamericano. Therefore, it is concluded that thanks to the functionality of the whey, it can be used to develop nutritious products that benefit health as well as contribute to the reduction of waste.