Desarrollo de un manjar libre de lactosa bajo en calorías a partir de la combinación de leche de coco (Cocos nucifera L.) y piña (Ananas comosus L.

Abstract

The objective of this thesis was to develop an alternative delicacy based on coconut milk and pineapple pulp. The proposal arose as an alternative response to the creation of new, innovative, and healthy products with low caloric content that provide nutritional value and are palatable to today's consumers, using products that are rich in vitamins, well-known in the market, and used in everyday diets. Three formulations were developed, keeping the content of sucralose, sodium bicarbonate, vanilla essence, liquid glucose, carboxymethyl cellulose (CMC), and carrageenan constant to maintain the desired flavor and texture, with different amounts of coconut milk and pineapple pulp. To select the best treatment, a sensory evaluation of color, smell, taste, texture, and acceptability was analyzed, with the best treatment being T3, which contains 50.68 percent coconut milk and 33.78 percent pineapple pulp. Physical-chemical analyses were performed to determine the content of soluble solids, ash, moisture, pH, Brix degrees, and nutritional characteristics such as total protein, fat content, dietary fiber, and total sugars, as well as microbiological characteristics (molds, yeasts, coliforms, and E. coli). The resulting delicacy was of high quality and complies with current regulations. It was concluded that the delicacy obtained is a low-calorie food alternative that also contains fiber and protein, ensuring nutritional value for consumption by adults and children.