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Tipo de material : masterThesis
Título : Diseño de un concentrado sintético de chicle y manzana para bebidas saborizadas en Quito
Autor : Morales Sánchez, María Rocío
Tutor : Moncayo Moncayo, Pablo Santiago
Palabras clave : PRODUCCIÓN INDUSTRIAL;CONCENTRADOS SINTÉTICOS;SABORIZANTES ARTIFICIALES;QUITO-ECUADOR
Fecha de publicación : 2019
Editorial : Quito: Universidad de las Américas, 2019
Citación : Morales Sánchez, M. R. (2019). Diseño de un concentrado sintético de chicle y manzana para bebidas saborizadas en Quito (Tesis de maestría). Universidad de las Américas, Quito.
Resumen : Dentro del mercado de bebidas artificiales en el Ecuador no existen muchas ofertas de concentrados saborizados no calóricos, carencia que constituye una oportunidad de investigación y emprendimiento, como alternativa de bebida baja en calorías, de bajo costo y alta portabilidad para personas preocupadas por su ingesta diaria de calorías...
Descripción : In the soft drink market in Ecuador there are not a variety of products of flavored non-caloric concentrates (known as ´Flavor drops´), this gap represents an opportunity in research and entrepreneurship, for low-calorie, low-cost and portable drink alternative for people concerned about their daily calorie intake. This work aims to be an initial effort in the sensory analysis of flavored dilutees, by evaluating two concentrates of different flavors (apple and chewing gum) sweetened with two types of non-caloric sweeteners (sucralose and stevia). The sensory analysis design was perform by an untrained sensory panel to evaluate 18 combinations with different flavor and sweetener concentrations for both flavors. Finally, 36 treatments were analyzed, each treatment was analyzed 3 times for different people, through a simple order preference test, totalizing 108 individuals in the first instance. The two best-rated treatments of each flavor went through an acceptance test trough a 30-person panel, whom indicated which treatment of each flavor was the best. At the same time, two physicochemical characteristics were analyzed in each treatment (viscosity and pH). The variables such as flavor and non-caloric sweetener concentration, and physicochemical characteristics were compared tothe preference level of each treatments through an analysis of variance (ANOVA) with Tukey test at 5%. The results indicated greater preference for treatments sweetened with sucralose (F equals 32.64, p equals less tan 0.0001) in high and medium concentrations (Table 11). None of the other variables showed a significant difference between the different levels, either viscosity, pH (F equals 0.40, p equals 0.754) or flavor concentration (F equals 3.18 p equals 0.0589). The difference by high concentrations of sucralose was statistically significant for the apple flavor (F equals 5.99, p equals 0.0157), but not for the chewing gum flavor (F equals 1.91, p equals 2727). It concludes that sucralose as a sweetener is better perceived by panel and that physicochemical and flavor intensity differences are not perceived. It is recommended to extend the ranges to be tested or try more detailed sensory tests.
URI : http://dspace.udla.edu.ec/handle/33000/11342
Aparece en las colecciones: Maestría en Agroindustria con Mención en Calidad y Seguridad Alimentaria

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