Análisis de la norma INEN 700:2011 para identificación de los indicadores de calidad bromatológica del dulce de leche artesanal

Abstract

Artisanal dulce de leche is one of the most commercialized desserts in Ecuador, where most people use it in confectionery or for personal consumption; there are two ways to obtain it, the first is industrial and the second is artisanal, being this second product obtained the subject of our work. In order to ensure that artisanal dulce de leche is produced under quality standards, the objective was to analyze the Ecuadorian Technical Standard INEN 700:2011 to identify the indicators of bromatological quality of artisanal dulce de leche in order to comply with the requirements. This standard establishes the requirements that dulce de leche, intended for direct consumption or further processing, must meet. The test methods used for the analyses were: NTE INEN 164 (heating) for loss by heating, NTE INEN 398 (titration) for total sugars, and NTE INEN 1529-10 (plate counts by deep sowing) for mold and yeast counts. The results yielded physicochemical (loss by heating, total sugars) and microbiological (mold and yeast counts) parameters as indicators of the evaluation of the bromatological quality of dulce de leche, where it was determined that if the artisanal dulce de leche evaluated with these indicators meets the quality standards, it is accepted, otherwise it is rejected.