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dc.contributor.advisorMosquera Quelal, María Elizabeth-
dc.creatorGarrido Gutiérrez, Franklin Mauricio-
dc.date.accessioned2020-05-05T23:52:29Z-
dc.date.available2020-05-05T23:52:29Z-
dc.date.issued2020-
dc.identifier.citationGarrido, F. (2020). Elaboración de encapsulados de extracto de fruta milagrosa (synsepalum dulcificum) como agente modificador del sabor (Tesis de pregrado). Universidad de las Américas, Quito.es_ES
dc.identifier.otherUDLA-EC-TIAG-2020-22-
dc.identifier.urihttp://dspace.udla.edu.ec/handle/33000/12192-
dc.descriptionThe present study aimed at the development of encapsulated miraculous fruit extract (Synsepalum dulcificum) as a flavor modifying agent. The encapsulation was prepared using two methodologies, direct spherification, whose treatments varied in the concentration of sodium alginate (2 percent, 3 percent and 4 percent) and in the exposure times to the calcium chloride solution of 6 percent ( 30 seconds, 1 minute and 2 minutes) and, by inverse spherification whose treatments varied in the concentration of calcium lactate (3 percent, 4 percent and 5 percent) and in the times of exposure to the 0.75 percent sodium alginate solution (30 seconds, 1 minute and 2 minutes), additionally, in this second, 0.4 percent xanthan gum was required to increase the viscosity of the substance to be spherified. After the treatments, by direct spherification, completely gelled spheres were obtained, the spheres of the T5 treatment being the ones with the highest resistance (3 percent alginate and 1 minute exposure), while, in reverse spherification, spheres were obtained that preserve the extract miraculous fruit in a liquid state within a gel matrix; In this methodology the best resistance was presented in the T18 treatment (5 percent calcium lactate and 2 minutes of exposure). Regarding the exposure of the spheres to beverages (infusion of citrus fruits), the spheres made by both methodologies are resistant, however, in extremely acidic beverages, with a pH of 3.11, the spheres made by direct spherification have greater resistance. It was determined that the spheres maintain all their characteristics for 60 days, after this time, their physical and chemical characteristics were affected, however, microbiologically they were stable for up to 180 days. In the study it was defined, in the different methodologies, the kinetics of gel formation and the direct relationship between the concentration and the exposure time with the resistance of the encapsulates, additionally, it was concluded that the osmotic interaction between the sphere and the liquid The government is a cause of instability, however, the findings of the study of encapsulated miraculous fruit mean that they can be applied as a substitute for sugar and non-caloric sweeteners in beverages.en
dc.description.abstractEl presente estudio tuvo como objetivo la elaboración de encapsulados de extracto de fruta milagrosa Synsepalum dulcificum como agente modificador del sabor...es_ES
dc.format.extent102 p.es_ES
dc.language.isospaes_ES
dc.publisherQuito: Universidad de las Américas, 2020es_ES
dc.rightsopenAccesses_ES
dc.subjectPRODUCCIÓN INDUSTRIALes_ES
dc.subjectENCAPSULACIÓN DE ALIMENTOSes_ES
dc.subjectSABORIZANTESes_ES
dc.subjectFRUTA MILAGROSAes_ES
dc.titleElaboración de encapsulados de extracto de fruta milagrosa (synsepalum dulcificum) como agente modificador del sabores_ES
dc.typebachelorThesises_ES
Aparece en las colecciones: Ingeniería Agroindustrial y de Alimentos

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