@article{MAKHILLRJAS201914110156,
    title = {Improvement of the Nutritional Value of Manjar De Leche by
Adding Different Types of Flours and Sweeteners},
    journal = {Research Journal of Applied Sciences},
    volume = {14},
    number = {1},
    pages = {16-20},
    year = {2019},
    issn = {1815-932x},
    doi = {rjasci.2019.16.20},
    url = {https://makhillpublications.co/view-article.php?issn=1815-932x&doi=rjasci.2019.16.20},
    author = {Favian,Ivan,Angelica,Maria,Danilo,Moises,Oderay,Marcelo,Ivan,Sonia,Franco and},
    keywords = {Nutritional value,Manjar de leche,flours,sweeteners,microorganisms,highly nutritious},
    abstract = {In the present investigation he aimed at, elaborate Manjar de leche and its improvement of the
nutritional value by adding different kinds of flour and sweeteners. The Design of Blocks Completely Random
(DBCA) with factorial arrangement A×B, 3×3×3 was applied. The functional analysis was based on the Tukey
test at 5% for average treatments. When applying the evaluation of the organoleptic characteristics of the
attributes, color, smell, taste, acceptability and to compare the treatments, the panelists determined as best
treatment the T1 (A B ) that corresponded to (Panela 900+Lupine 150 g). In which the following data stand out, 1 1
chemical physicist who noted an increase in titratable acidity (lactic acid) from 0.30-0.36, this was due to the fact
that it was made with sweetener panela and lupine flour 31.61% humidity retention by sweeteners and pectin
in the bromatological analysis an important protein increase of 5.0-6.73% and ash reduction of 2.5-2.40% was
obtained which is clear indication that the product raised its nutritional value; On the other hand,
microbiological analyzes found a total absence of microorganisms, so, the product, besides being highly
nutritious, met all the standards required for consumption.}
    }