Por favor, use este identificador para citar o enlazar este ítem: http://dspace.udla.edu.ec/handle/33000/10374
Tipo de material : bachelorThesis
Título : Desarrollo de un té con cascarilla de la almendra del cacao (Theobroma cacao L.) fino de aroma y CCN-51
Autor : Alberca Peña, Yaritza Lisbeth
Tutor : Moncayo Moncayo, Pablo Santiago
Palabras clave : TECNOLOGÍA DE ALIMENTOS;INDUSTRIA ALIMENTICIA;ALIMENTOS Y BEBIDAS;REFRESCOS Y BEBIDAS NO ALCOHÓLICAS
Fecha de publicación : 2018
Editorial : Quito: Universidad de las Américas, 2018
Citación : Alberca Peña, Y. L. (2018). Desarrollo de un té con cascarilla de la almendra del cacao (Theobroma cacao L.) fino de aroma y CCN-51 (Tesis de pregrado). Universidad de las Américas, Quito.
Resumen : El presente trabajo de titulación se enfoca en el desarrollo de una infusión tipo té con la cascarilla de la almendra de cacao Teobroma cacao L...
Descripción : This project was focused on the design and development of a tea with the cocoa almond husk (Teobroma cacao L.) of the Fine flavor cocoa varieties and CCN51, to enhance the use of theobromine content and Caffeine present in its composition. To verify the compliance of the raw material and process as tea began with the evaluation of physical-chemical characteristics whose humidity was 4, 35 percent, total ash 9, 65 percent and insoluble ash in HCl 0, 17 percent. With reference to the NTE INEN 2381 was determined to meet the parameters established in the standard with the exception of total ash in which 1, 65 percent was exceeded, however it was not a determining parameter to discard the lot, additionally tests were performed to verify the microbiological requirements in where it was obtained 5.4x105 cfu grams of total aerobes, 10 cfu grams of E. coli, 1.0x103 cfu grams of molds, 10 cfu g of yeast, 10 Clostridium perfringens, absence of Shigella spp, and Salmonella spp., so these results do not imply risk to the consumer, likewise the presence of arsenic and lead contaminants that were presented with 1 miligrams kilogram and 0.09 milligrams kilogram respectively was analyzed, which allowed concluding with the acceptance of the lot for development Lar the product. After these parameters evaluated, 2 treatments were established with 6 preliminary formulations in three concentrations to select two samples of greater acceptance that corresponded to codes 538 and 472 by means of affective tests considering the highest average and comparing with a control (813) that allowed to determine The final formulation by the attributes of flavor, color, smell and aroma with an analysis of variance (ANOVA) therefore, the statistical design of completely randomized blocks (DBCA) was established in aforementioned variables of acceptability and with biochemical variables of caffeine and theobromine obtaining 0.28 (c) and 1.78 (t) in sample 538, 0.27 (c) and 1.85 (t) in sample 472, 0.28 (c) and 1.92 (t) ) in sample 813. Finally, with Form 538, the flavor profile was developed with 7 semi-trained judges from the University of the Americas.
URI : http://dspace.udla.edu.ec/handle/33000/10374
Aparece en las colecciones: Ingeniería Agroindustrial y de Alimentos

Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
UDLA-EC-TIAG-2018-50.pdf2,29 MBAdobe PDFVisualizar/Abrir


Los ítems de DSpace están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.