DETERMINACION DE HUMEDAD

Enriquecido lcteo sabor a valvo y

canela
Determinacin de % de Humedad
NTP 209.264.2001
1
2
1.70807
1.72778
1.73033
1.71662
1.7346
1.75673
1.75071
1.76307
1.78657
1.72428

1.70878
1.74449
1.77441
1.72999
1.76293
1.74565
1.77414
1.70836
1.77952
1.74109

Harina de trigo
Determinacin de % de humedad
NTP 206.011.1981
1
13.201
13.19
13.194
13.205
13.199
13.206
13.21
13.198
13.189
13.203

13.208
13.184
13.197
13.199
13.207
13.206
13.197
13.193
13.209
13.204

DETERMINACION DE ACIDEZ
Mezcla fortificada de cereales y
Determinacion de % acidez NTP
209.266.2001
1
2
0.111
0.121
0.171
0.182
0.114
0.135
0.141
0.119
0.157
0.139

0.113
0.12
0.175
0.109
0.105
0.117
0.139
0.148
0.137
0.124

Enriquecido lcteo
Determinacion de % acidez NTP
209.266.2001
1
2
0.238
0.248
0.245
0.235
0.245
0.243
0.241
0.241
0.243
0.248

0.246
0.241
0.241
0.243
0.24
0.243
0.241
0.242
0.238
0.236

Determinacion de grasa

Enriquecido lcteo sabor clavo y canela

Determinacin de Grasa NTP
209.263.2001
1
2
7.8781
7.9754
7.8731

7.9324
7.8321
7.9203

Galleta de soda
Determinacin de Grasa NTP
206.017.1981
1
2
11.26
11.41
11.305

11.467
11.324
11.28

7.7832
8.0242
7.8345
7.8235
8.0265
7.8769
7.9256

7.8923
7.7902
8.0232
8.025
7.7796
7.7831
7.9723

11.432
11.255
11.359
11.339
11.516
11.52
11.313

11.408
11.254
11.317
11.241
11.19
11.49
11.449

Competencia tecnica
Maz entero (amarillo)
Determinacin de % de humedad
NTP 203.002.1979
1
12.4074
12.3793
12.392
12.3827
12.4128
12.3995
12.3765
12.3884
12.4117
12.4154

Galletas de Soda
Determinacion de % humedad NTP 206.011 1981
2
1
2

12.3917
12.3969
12.4153
12.4018
12.3865
12.4105
12.3906
12.3906
12.3882
12.4305

Harina de trigo
Determinacion de % acidez NTP
206.013.1981
1
2
0.1152
0.1056
0.1104
0.1084
0.1161
0.1157
0.115
0.1099
0.117
0.1076

0.1113
0.1199
0.1123
0.1152
0.1056
0.1056
0.1084
0.1132
0.1088
0.1115

Hojuela de cereal precocido

Determinacin de Grasa NTP 205.006.1980
1
2
8.53354
8.54691
8.51624

8.50922
8.54785
8.54084

4.765
4.832
4.784
4.791
4.807
4.778
4.781
4.781
4.826
4.827

4.818
4.747
4.799
4.751
4.831
4.809
4.759
4.808
4.765
4.815

Pan fortificado
Determinacion de % acidez NTP 206.013.1981
1
2
0.3017
0.3038
0.3055
0.3076
0.3049
0.3056
0.3071
0.3031
0.3051
0.3062

0.3058
0.3053
0.3042
0.3039
0.3079
0.3073
0.3054
0.3061
0.3036
0.3058

8.54063
8.52021
8.54265
8.526
8.52982
8.53313
8.51584

8.50948
8.49382
8.53093
8.51645
8.51031
8.52527
8.55233

Gelatina sabor fresa

Determinacion de % humedad NTP
209.170 -1980
1
2
1.2144
1.2089
1.2174
1.2155
1.2166
1.2152
1.2092
1.2132
1.2167
1.2099

1.2165
1.2086
1.209
1.2099
1.2177
1.2168
1.2159
1.2146
1.218
1.2168

Galletas de soda
Determinacion de % acidez NTP
206.008 1976
1
2
0.061
0.0624
0.0618
0.0617
0.0614
0.0616
0.062
0.0615
0.0619
0.0613

0.0609
0.0611
0.0617
0.0621
0.0622
0.061
0.0616
0.0623
0.0625
0.0619

COMPETENCIA TECNICA
Enriquecido lcteo sabor
pltano
Determinacin de Grasa
NTP 209.263.2001

Galleta de soda

Hojuela de cereal precocido

Determinacin de Grasa
NTP 206.017.1981
1
2

Determinacin de Grasa
NTP 205.006.1980
1
2

12.1874

12.1097

11.26

11.467

8.53354

8.50922

12.1495

12.1622

11.41

11.324

8.54691

8.54785

12.2266

12.0994

11.305

11.28

8.51624

8.54084

12.2546

12.1181

11.432

11.408

8.54063

8.50948

12.269

12.1656

11.255

11.254

8.52021

8.49382

12.2496

12.0694

11.359

11.317

8.54265

8.53093

12.1055

12.1806

11.339

11.241

8.526

8.51645

12.1287

12.117

11.516

11.19

8.52982

8.51031

12.0731

12.083

11.52

11.49

8.53313

8.52527

12.1496

12.1818

11.313

11.449

8.51584

8.55233

Enriquecido lcteo

Galleta de soda

Determinacin de ndice de
Perxidos NTP
209.267.2001

Determinacin de ndice de
Perxidos NTP
206.016.1981

1
1.92965
1.90021
1.87235
1.87425
1.83594
1.87016
1.85139
1.91386
1.88634
1.88997

2
1.85825
1.89239
1.8952
1.88233
1.85819
1.94279
1.81694
1.9192
1.85436
1.87949

Mezcla fortificada de
cereales y leguminosas

1
1.0329
1.0585
1.0765
1.0477
1.0753
1.0533
1.0329
1.0517
1.0592
1.0468

2
1.0347
1.0506
1.0327
1.0764
1.0554
1.0618
1.0763
1.0745
1.0454
1.0377

Enriquecido lcteo

Harina de trigo

Determinacion de % acidez Determinacion de % acidez Determinacion de % acidez

NTP 209.266.2001
NTP 209.266.2001
NTP 206.013.1981
1
2
1
2
1
2
0.111

0.113

0.238

0.246

0.1152

0.1113

0.121

0.12

0.248

0.241

0.1056

0.1199

0.171

0.175

0.245

0.241

0.1104

0.1123

0.182

0.109

0.235

0.243

0.1084

0.1152

0.114

0.105

0.245

0.24

0.1161

0.1056

0.135

0.117

0.243

0.243

0.1157

0.1056

0.141

0.139

0.241

0.241

0.115

0.1084

0.119

0.148

0.241

0.242

0.1099

0.1132

0.157

0.137

0.243

0.238

0.117

0.1088

0.139

0.124

0.248

0.236

0.1076

0.1115

Enriquecido lcteo sabor a

pltano
Determinacin de % de
Humedad
NTP 209.264.2001
1
2
1.70807

1.70878

13.201

13.208

1.72778

1.74449

13.19

13.184

1.73033

1.77441

13.194

13.197

1.71662

1.72999

13.205

13.199

1.7346

1.76293

13.199

13.207

1.75673

1.74565

13.206

13.206

1.75071

1.77414

13.21

13.197

1.76307

1.70836

13.198

13.193

1.78657

1.77952

13.189

13.209

1.72428

1.74109

13.203

13.204

Bizcocho Fabrizzius

Enriquecido lcteo

Determinacin del % ceniza

NTP 206.012.1981

Pan fortificado
Determinacion de % acidez
NTP 206.013.1981

Harina de trigo
Determinacin de % de
humedad
NTP 206.011.1981
1
2

2.254
2.265
2.23
2.255
2.227
2.243
2.226
2.21
2.223
2.258

2.249
2.215
2.252
2.267
2.215
2.23
2.231
2.223
2.238
2.211

Enriquecido lcteo
Determinacion de
proteinas NTP
209.262.2001
1

Determinacin del %
ceniza NTP 209.265.2001
1
2
2.387
2.448
2.396
2.414
2.395
2.421
2.426
2.439
2.386
2.408

2.38
2.423
2.434
2.366
2.449
2.447
2.437
2.4
2.423
2.445

Harina de trigo
Determinacion de
proteinas AOAC 920.87
Chapter 32 Pg. 14. 2005
2
1
2

12.867

12.88

9.77802

9.79098

12.871

12.879

9.78363

9.78435

12.878

12.876

9.7735

9.75602

12.874

12.87

9.79768

9.76553

12.876

12.853

9.76904

9.79201

12.851

12.864

9.78259

9.77404

12.872

12.864

9.78531

9.79916

12.855

12.857

9.8012

9.79509

12.866

12.888

9.79087

9.77776

12.876

12.861

9.77126

9.76207

Maz entero (amarillo)

Determinacin de % de
humedad
NTP 203.002.1979
1
2
12.4074

12.3917

12.3793

12.3969

12.392

12.4153

12.3827

12.4018

12.4128

12.3865

12.3995

12.4105

12.3765

12.3906

12.3884

12.3906

12.4117

12.3882

12.4154

12.4305

Harina de trigo
Determinacin del %
ceniza AOAC 923.03,
Chapter 32, Pg. 2:2005
1
2
0.72
0.75
0.748
0.723
0.719
0.747
0.753
0.715
0.736
0.712

Hojuela de cereales
Determinacin del %
ceniza NTP 205.004.1979
1
2

0.743
0.723
0.744
0.714
0.702
0.717
0.723
0.744
0.72
0.75

Hojuela de cereales
Determinacion de
proteinas NTP
205.005.1979
1

1.279
1.286
1.294
1.299
1.286
1.286
1.3
1.264
1.308
1.299

1.297
1.267
1.272
1.273
1.299
1.27
1.31
1.294
1.284
1.307

Pan de molde
Determinacion de
proteinas AOAC 950.36,
chapter 32, pg. 52-Ref.
1
2

8.25385

8.00639

6.802

6.707

8.20019

8.36152

6.622

6.709

8.49504

8.17631

6.746

6.666

8.10161

8.33771

6.628

6.765

8.33302

8.15245

6.792

6.678

Pan de molde
Determinacin del %
ceniza AOAC 930.22,
Chapter 32, Pag. 52
1
2
0.651
0.645
0.637
0.642
0.643
0.637
0.649
0.639
0.652
0.635

0.652
0.644
0.644
0.647
0.65
0.646
0.642
0.657
0.638
0.643

8.26932

8.38956

6.634

6.732

8.32427

8.24972

6.76

6.628

8.27373

8.31198

6.702

6.787

8.30044

8.14033

6.699

6.645

8.17931

8.24284

6.704

6.79

6.747

6.638

6.711

6.801

6.647

Determinacin de Grasa NTP 209.263.2001

Determinacin de Grasa

ENRIQUECIDO LACTEO SABOR A PLATANO

Galletas de

1
11.9988
12.01095
12.1301

2
12.117
12.2264
11.9786

3
12.1806
12.097
12.0834

4
12.24
12.1995
12.2358

1
11.521
11.384
11.4467

Determinacin de ndice de Perxidos NTP 209.267.2001

ENRIQUECIDO LACTEO SABOR PLATANO
1
2
3
4
1.9764
1.8546
1.911
1.7023
1.8567
1.7345
1.7982
1.8732
1.9652
1.5992
1.7432
1.8232

Determinacin de ndice de Perx

Determinacin de Grasa NTP 209.263.2001

ENRIQUECIDO LACTEO SABOR PLATANO
1
2
3
4
11.9988
12.117
12.1806
12.24
12.01095
12.2264
12.097
12.1995
12.1301
11.9786
12.0834
12.2358

Determinacin de Grasa
ENRIQUECIDO LACTEO S
1
11.9988
12.01095
12.1301

Mezcla fortificada de cereales y leguminosas sabor vainilla

Determinacion de % acidez NTP 209.266.2001
1
2
3
4

Enriquecido
Determinacion de % acidez
1

0.115
0.128
0.17

0.125
0.119
0.128

0.119
0.157
0.139

0.148
0.137
0.124

Galleta de s
1
1.112
1.0982
1.9235

0.239
0.246
0.245

Determinacin de Grasa NTP 206.017.1981

Determinacin de Grasa NTP 205.006.1980

Galletas de soda

Hojuela de cereal precocido

2
11.321
10.987
11.125

3
11.494
11.249
11.764

4
11.324
11.315
11.299

1
8.4434
8.2376
8.3745

2
8.279
8.234
8.21

3
8.567
8.634
8.546

Determinacin de ndice de Perxidos NTP 206.016.1981

Galleta de soda
2
3
1.0325
1.634
1.0272
1.7182
1.0573
1.6244

4
1.0341
1.0974
1.104

Determinacin de Grasa NTP 209.263.2001

ENRIQUECIDO LACTEO SABOR PLATANO
2
3
4
12.117
12.1806
12.24
12.2264
12.097
12.1995
11.9786
12.0834
12.2358

Enriquecido lcteo
Determinacion de % acidez NTP 209.266.2001
2
3
4
0.248
2.198
2.984
0.242
1.987
2.871
0.239
2.111
2.763

Determinacin de Grasa NTP 209.263.2001

ENRIQUECIDO LACTEO SABOR PLATANO
1
2
3
11.9988
12.117
12.1806
12.01095
12.2264
12.097
12.1301
11.9786
12.0834

Harina de trigo
Determinacion de % acidez NTP 206.013.1981
1
2
0.1255
0.1189
0.1179

0.1325
0.1298
0.1275

0.1161
0.1151
0.1254

Pan fortificado
Determinacion de % acidez NTP 206.013.1981
0.3022
0.3038
0.3051

0.3045
0.3062
0.3056

0.2975
0.3024
0.3058

NTP 205.006.1980

Determinacin de % de Humedad NTP 209.264.2001

l precocido

ENRIQUECIDO LACTEO SABOR A PLATANO

4
8.623
8.743
8.729

1.729

1.734

1.756

1.765

1.762

1.716

1.752

1.752

1.744

1.735

1.764

1.739

Determinacin del % ceniza NTP 206.012.1981

Bizcocho Fabrizzius
1

2.235
2.259
2.245

2.254
2.248
2.239

2.283
2.292
2.26

2.258
2.239
2.24

NTP 209.263.2001
SABOR PLATANO
4
12.24
12.1995
12.2358

trigo
z NTP 206.013.1981
0.1387
0.1208
0.184

cado
ez NTP 206.013.1981
0.3135
0.3098
0.3116

Enriquecido lcteo
Determinacion de proteinas NTP 209.262.2001
1
2
3
4
12.901
12.876
12.897

12.875
12.889
12.862

12.736
12.698
12.729

13.01
12.969
12.987

Determinacin de % de humedad NTP 206.011.1981

Determinacin de % de humedad NT

Harina de trigo
1

Maz entero (amarillo

13.153

13.208

13.252

14.011

12.4142

13.172

13.189

13.214

13.197

12.3746

13.168

13.191

13.198

13.193

12.3915

Determinacin del % ceniza NTP 209.265.2001

1
2.386
2.387
2.448

Enriquecido lcteo
2
3
2.423
2.38
2.423

2.395
2.421
2.426

Harina de trigo
4

2.449
2.447
2.437

0.714
0.698
0.706

Harina de trigo
Determinacion de proteinas AOAC 920.87 Chapter 32
1
2
3
4
9.7629
9.7498
9.7594

9.7578
9.7687
9.7783

9.8166
9.7842
9.796

Determinacin del % ceniza AOAC 923.03, Chap

9.7899
9.7795
9.7662

Hojuela de cereales
Determinacion de proteinas NTP 2
1
8.3346
8.2768
8.2998

Determinacin de % de humedad NTP 203.002.1979

Maz entero (amarillo)
2

12.3814

12.3995

12.4142

12.3991

12.3671

12.3961

12.4114

12.3884

12.3995

Determinacin del % ceniza NTP 205.004.1979

Hojuela de cereales
1
2
3

Determinacin del % ceniza AOAC 923.03, Chapter 32, Pg. 2:2005

Harina de trigo
2
3
0.711
0.743
0.727

0.742
0.758
0.749

4
0.617
0.729
0.719

Hojuela de cereales
Determinacion de proteinas NTP 205.005.1979
2
3
8.0069
7.9785
7.9861

8.358
8.3378
8.3461

8.2699
8.2265
8.2852

1.259
1.246
1.241

1.302
1.298
1.285

1.312
1.298
1.301

Pan de molde
Determinacion de proteinas AOAC 950.36, chapter 32,
1
2
3
6.724
6.686
6.718

6.708
6.709
6.666

6.718
6.699
6.704

a NTP 205.004.1979
ereales
4
1.318
1.291
1.288

olde
AOAC 950.36, chapter 32,
4
6.728
6.697
6.703

Determinacin del % ceniza AOAC 930.22, Chapter 32, Pag. 52

1
0.648
0.651
0.645

Pan de molde
2
3
0.46
0.652
0.644

0.639
0.652
0.635

4
0.657
0.638
0.643

Determinacin de % de Humedad NTP 209.264.2001

ENRIQUECIDO LACTEO SABOR A PLATANO
1
2
3
4
1.729
1.767
1.7472

1.756
1.725
1.735

1.764
1.738
1.727

1.7598
1.7356
1.7289

Determinacin de % de humedad NTP 206.011.1981

Harina de trigo
1
2
3
4
13.204
13.198
13.211

13.208
13.194
13.19

13.198
13.213
13.193

13.21
13.197
13.193

Determinacin de % de humedad NTP 203.002.1979

Maz entero (amarillo)
1
2
3
4
12.3856

12.3865

12.393

12.3748

12.3733

12.3931

12.3836

12.3911

12.3915

12.3718

12.3754

12.3898

Determinacion de % humedad NTP 206.011 -1981

Galletas de Soda
1
2
3
4
4.799
4.8
4.786
4.765
4.802
4.764
4.763
4.8
4.765
4.799
4.797
4.791

Gelatina sabor fresa

Determinacion de % humedad NTP 209.170 -1980
1
2
3
4
1.2173
1.2156
1.2176

1.2169
1.2171
1.2155

1.2159
1.2172
1.2156

1.2171
1.2177
1.2158

MUESTRAS CIEGAS DE ACIDEZ

Mezcla fortificada de cereales y leguminosas sabor
Determinacion de % acidez NTP 209.266.2001
1
2
3
4
0.115
0.128
0.123

0.121
0.119
0.124

0.117
0.121
0.124

0.13
0.126
0.127

Enriquecido lcteo
Determinacion de % acidez NTP 209.266.2001
1
2
3
4
0.239
0.248
2.198
2.984
0.246
0.242
1.987
2.871
0.245
0.239
2.111
2.763

Harina de trigo
Determinacion de % acidez NTP 205.039.1976
1
2
3
0.1152

0.1113

0.1161

0.1096

0.1056

0.1154

0.1089

0.1123

0.1104

0.1123

0.1153

0.1119

Pan fortificado
Determinacion de % acidez NTP 206.013.1981
0.3022
0.3038
0.3051

0.3045
0.3062
0.3056

0.2975
0.3024
0.3058

0.3135
0.3098
0.3116

MUESTRAS CIEGAS DE GRASA

Determinacin de Grasa NTP 209.263.2001
ENRIQUECIDO LACTEO SABOR A CLAVO Y CANELA
1
2
3
4
7.8789
7.9682
7.8781

7.9325
7.8376
7.9214

7.8941
7.8835
8.0261

8.0237
8.0252
7.7899

Determinacin de Grasa NTP 206.017.1981

Galletas de soda
1
2
3
4
11.521
11.321
11.494
11.324
11.384
10.987
11.249
11.315
11.4467
11.125
11.764
11.299

Determinacin de Grasa NTP 205.006.1980

Hojuela de cereal precocido
1
2
3
4
8.4434
8.279
8.567
8.623
8.2376
8.234
8.634
8.743
8.3745
8.21
8.546
8.729