Propuesta de una receta de helado con un extracto de cacao alto en antioxidantes

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dc.contributor.advisorRuales Guzmán, Bertha Viviana
dc.contributor.advisorSuárez Mahecha, Héctor
dc.contributor.authorGutiérrez Céspedes, Olga María
dc.contributor.researchgroup
dc.date.accessioned2025-09-17T14:18:44Z
dc.date.available2025-09-17T14:18:44Z
dc.date.issued2024
dc.descriptionilustraciones (principalmente a color), diagramas, gráficos, fotografíasspa
dc.description.abstractEl propósito de este proyecto fue el diseño y la formulación de una receta de helado con extracto de cacao alto en antioxidantes, considerando tanto los parámetros fisicoquímicos como sensoriales. Se desarrollaron cuatro prototipos para optimizar el helado, teniendo en cuenta el porcentaje de grasa total y porcentaje de azúcar. Durante el análisis sensorial, la muestra que presentó una mayor aceptabilidad por parte de los panelistas fue la muestra número 176, destacándose por su equilibrio sensorial en cremosidad, sabor y aceptabilidad. La optimización en Minitab para las respuestas del panel sensorial también sugirió que la formulación óptima en términos de sabor percibido era el prototipo que contenía un porcentaje de azúcar de 15% y un porcentaje de grasa total de 9% coincidiendo con la muestra que mostró mayor porcentaje de preferencia. Esta muestra fue luego sometida a estudios de análisis microbiológicos, fisicoquímicos, ORAC (capacidad de absorción de radicales de oxígeno) y viabilidad financiera. Los resultados microbiológicos demostraron que el producto cumple con los estándares de calidad establecidos para este tipo de helados, avalando su seguridad e inocuidad. Los parámetros nutricionales fueron determinados mediante análisis fisicoquímicos, encontrando que el producto se clasifica con un Nutriscore C. La determinación de ORAC (capacidad de absorción de radicales de oxígeno) mostró que el extracto de cacao incrementa de manera significativa la capacidad antioxidante del helado. Por lo tanto, este trabajo demuestra que es viable producir un helado de crema con extracto de cacao alto en antioxidantes, que sea económicamente viable y represente una opción innovadora e indulgente en el mercado de alimentos funcionales (Texto tomado de la fuente).spa
dc.description.abstractThe purpose of this project was to design and formulate an ice cream recipe with cocoa extract high in antioxidants, considering both physicochemical and sensory parameters. Four prototypes were developed to optimize the ice cream, considering the total fat content and sugar percentage. During the sensory analysis, the sample that showed the highest acceptability among panelists was sample number 176, standing out for its balance in creaminess, flavor, and overall acceptability. Optimization in Minitab for the sensory panel responses also suggested that the optimal formulation in terms of perceived flavor was the prototype containing 15% sugar and 9% total fat, coinciding with the sample that showed the highest preference. This preferred sample was then subjected to microbiological, physicochemical, ORAC (oxygen radical absorbance capacity), and feasibility financial studies. The microbiological results demonstrated that the product meets the established quality standards for this type of ice cream, ensuring its safety and harmlessness. Nutritional parameters were determined through physicochemical analysis, finding that the product is classified with a Nutriscore C. The ORAC determination showed that the cocoa extract significantly increases the ice cream's antioxidant capacity. Therefore, this study demonstrates that it is feasible to produce a cream ice cream with high antioxidant cocoa extract, which is economically viable and represents an innovative and indulgent option in the functional food market.eng
dc.description.degreelevelMaestríaspa
dc.description.degreenameMagíster en Ciencia y Tecnología de Alimentosspa
dc.description.researchareaDesarrollo de productos con propiedades funcionalesspa
dc.description.sponsorshipCompañía Nacional de Chocolates Biogrend Techspa
dc.format.extentxiii, 108 páginasspa
dc.format.mimetypeapplication/pdf
dc.identifier.instnameUniversidad Nacional de Colombiaspa
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombiaspa
dc.identifier.repourlhttps://repositorio.unal.edu.co/spa
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/88859
dc.language.isospa
dc.publisherUniversidad Nacional de Colombiaspa
dc.publisher.branchUniversidad Nacional de Colombia - Sede Bogotáspa
dc.publisher.facultyFacultad de Ciencias Agrariasspa
dc.publisher.placeBogotáspa
dc.publisher.programBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentosspa
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.rights.licenseAtribución-NoComercial 4.0 Internacionalspa
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subject.bneHelados. Recetasspa
dc.subject.bneIce Cream Recipeseng
dc.subject.bneHelados. Composiciónspa
dc.subject.bneIce cream. Compositioneng
dc.subject.ddc630 - Agricultura y tecnologías relacionadas::637 - Procesamiento lechero y productos relacionadosspa
dc.subject.lembIndustria de heladosspa
dc.subject.lembIce cream industryeng
dc.subject.proposalHelado funcionalspa
dc.subject.proposalExtracto de cacaospa
dc.subject.proposalGrasa lácteaspa
dc.subject.proposalAntioxidantesspa
dc.subject.proposalCapacidad antioxidantespa
dc.subject.proposalFunctional ice creameng
dc.subject.proposalCocoa extracteng
dc.subject.proposalMilk fateng
dc.subject.proposalAntioxidantseng
dc.subject.proposalAntioxidant capacityeng
dc.titlePropuesta de una receta de helado con un extracto de cacao alto en antioxidantesspa
dc.title.translatedProposal for an ice cream recipe with a cocoa extract high in antioxidantseng
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdcc
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.contentText
dc.type.driverinfo:eu-repo/semantics/masterThesis
dc.type.redcolhttp://purl.org/redcol/resource_type/TM
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dcterms.audience.professionaldevelopmentEstudiantesspa
dcterms.audience.professionaldevelopmentInvestigadoresspa
dcterms.audience.professionaldevelopmentMaestrosspa
dcterms.audience.professionaldevelopmentMedios de comunicaciónspa
dcterms.audience.professionaldevelopmentPúblico generalspa
dcterms.audience.professionaldevelopmentResponsables políticosspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2
oaire.fundernameMeals de Colombia SASspa

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Maestría en Ciencia y Tecnología de Alimentos