Por favor, use este identificador para citar o enlazar este ítem: http://dspace.udla.edu.ec/handle/33000/11318
Tipo de material : bachelorThesis
Título : Formulación de una bebida baja en azúcar utilizando la fruta milagrosa (Synsepalum dulcificum)
Autor : Paula Huacho, Santiago Felipe
Tutor : Mosquera Quelal, María Elizabeth
Palabras clave : PRODUCCIÓN ALIMENTARIA;ALIMENTOS DIETÉTICOS;BEBIDAS SALUDABLES;SUSTITUTOS DE AZÚCAR
Fecha de publicación : 2019
Editorial : Quito: Universidad de las Américas, 2019
Citación : Paula Huacho, S. F. (2019). Formulación de una bebida baja en azúcar utilizando la fruta milagrosa (Synsepalum dulcificum) (Tesis de pregrado). Universidad de las Américas, Quito.
Resumen : El presente trabajo tiene como objetivo la formulación de una bebida baja en azúcar utilizando la fruta milagrosa “Synsepalum dulcificum”...
Descripción : The objective of this work is to formulate a low sugar drink using the miraculous fruit (Synsepalum dulcificum). For this research, four formulations with variation in passion fruit pulp, water and miraculous fruit pulp concentrations were obtained, thus, T1 was obtained (pulp: water of 1: 3.0 plus 0.50 g miracle fruit in 100). ml of drink), T2 (pulp: water of 1: 3.0 plus 0.25 g miraculous fruit in 100 ml of passion fruit drink), T3 (pulp: water of 1: 3.5 plus 0.50 g miraculous fruit in 100 ml of drink) and T4 (Pulp: water of 1: 3.5 plus 0.25 g miracle fruit in 100 ml of drink). The different treatments were developed in the biological laboratories of the University of the Americas; Samples of each treatment were provided to twenty-three people, semi-trained, belonging to the tenth semester of Agroindustrial and Food Engineering to evaluate, by means of surveys, each product evaluating conformity of acceptability according to a hedonic scale of seven points in the Attributes of color, smell, texture and flavor, this last attribute was evaluated at different times by the miraculin effect. As a result, in the attributes of color, smell and texture, no significant differences were found in the analysis of variance and Tukey's statistical test at 5 per cent, however, in the flavor attribute, significant differences were obtained, T3 was reflected as the treatment of greater acceptability. By means of the trained panel, the sweetness curve of the treatment of greater acceptability was performed; Regarding the effect of miraculin, the results obtained indicate that, after the second tasting, the effect of sweetness and blockade of the acid taste is obtained, reaching its greatest effect after ten minutes of the first tasting, where the sweet perception it reached stability and lost its effect after twelve minutes of the last tasting. According to the laboratory analysis, T3 has a low percentage of total sugars, content that qualifies the product as a green traffic light.
URI : http://dspace.udla.edu.ec/handle/33000/11318
Aparece en las colecciones: Ingeniería Agroindustrial y de Alimentos

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