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http://dspace.udla.edu.ec/handle/33000/11522| Tipo de material : | bachelorThesis |
| Título : | Desarrollo de una bebida no alcohólica gasificada con la reutilización de la malta de cerveza |
| Autor : | Cárdenas Burbano, Marcos Andrés |
| Tutor : | Palacios Cabrera, Héctor Abel |
| Palabras clave : | DESECHOS INDUSTRIALES;DESECHOS ORGÁNICOS-TRATAMIENTO Y RECICLAJE;BEBIDAS NO ALCOHÓLICAS;CEBADA |
| Fecha de publicación : | 2019 |
| Editorial : | Quito: Universidad de las Américas, 2019 |
| Citación : | Cárdenas Burbano, M. A. (2019). Desarrollo de una bebida no alcohólica gasificada con la reutilización de la malta de cerveza (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | El bagazo suele ser el residuo industrial de las cervecerías poco aprovechado, presentando así una alternativa para optimizar el aprovechamiento del subproducto en la forma de bebida no alcohólica gasificada a base de malta, este trabajo de investigación tiene por objetivos específicos… |
| Descripción : | The bagasse is usually the industrial waste of the breweries little used, thus presenting an alternative to optimize the use of the by-product in the form of nonalcoholic beverage based on malt, this research work has specific objectives a) optimization of extraction of soluble solids of the by-product of malt, b) organoleptic analysis of the developed beverage and c) centesimal composition and minerals of the beverage. To evaluate the extraction of soluble solids it was necessary to establish 5 different temperatures in the range of 58 degrees Celsius to 78 degrees Celsius in extraction treatments at 3 concentrations of malt: water-by-product ratio (1: 1; 1: 2; 1: 3). Regarding palatability, it was performed in a sensory panel selected for the various organoleptic tests where it was evaluated: Taste, color, smell, texture and body. The centesimal composition of the product was made and for the determination of metals and micronutrients the ICP technique was used. Optimization results of soluble solids extraction were analyzed with DCA and 5 percent tukey. Regarding the results, when obtaining under statistical analysis that there are no significant differences, the best extraction treatment was determined under sensory analysis, so that T2C3 (63 degrees Celsius; 1: 3) and T1C3 (58 degrees Celsius; 1: 3) obtained in higher concentrations of malt a higher amount of soluble solids having an average of 1.06 Brix. These treatments coincided with the best organoleptic profile, obtaining a rating between 6 and 7 on the hedonic scale, the drink had a high content of total sugars, minerals and a very low concentration of heavy metals complying with international regulations, CODEX. |
| URI : | http://dspace.udla.edu.ec/handle/33000/11522 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2019-29.pdf | 1,39 MB | Adobe PDF | Visualizar/Abrir |
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