Por favor, use este identificador para citar o enlazar este ítem:
http://dspace.udla.edu.ec/handle/33000/13037| Tipo de material : | bachelorThesis |
| Título : | Uso de alga (Chlorella spp.) como colorante natural en confitería |
| Autor : | Barros Chiriboga, Megan Justine |
| Tutor : | Tamayo Gutiérrez, Evelin Alexandra |
| Palabras clave : | INDUSTRIA ALIMENTARIA;PRODUCCIÓN ALIMENTARIA;COLORANTES NATURALES;MICROALGA |
| Fecha de publicación : | 2020 |
| Editorial : | Quito: Universidad de las Américas, 2020 |
| Citación : | Barros, M. (2020). Uso de alga (Chlorella spp.) como colorante natural en confitería (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | La tendencia de consumo de alimentos procesados ha cambiado, los consumidores buscan alimentos de etiqueta limpia, los cuales contengan menos aditivos sintéticos... |
| Descripción : | The trend of consumption of processed foods has changed, consumers are looking for clean label foods, which contain fewer synthetic additives. Artificial colorants in the food industry are used for their characteristics of solubility, resistance and low cost; however, these colorants have been studied for their adverse effects, so many companies are looking for alternatives to reformulate their products. Taking into account consumer requirements and the biodiversity that Ecuador has, Chlorella spp. Has been used as a natural colorant in confectionery. Chlorella is a microalgae considered beneficial for its nutritional properties, in addition this algae has up to four times more chlorophyll (compared to spinach and spirulina), 60 percent of its total composition is in protein. The development of the research had three stages, which were from the propagation of the algae, addition of Chlorella in the gummy and analysis of acceptability of the final product. The methodological process for the first stage was carried out using bibliographic data on the cultivation and harvesting processes of Chlorella, using standardized propagation techniques, obtaining yields of 0,43 g/ L. The second stage was to take a formulation of gummies and substitute synthetic dye for dry seaweed, in this case for 1 percent of the total formulation. Finally, acceptability analyzes were carried out (control, commercial gummy and gummy with Chlorella-based dye), through surveys of 10 people of different ages. It was obtained as a result that the addition of 1 percent of microalgae to the gummy formulation is not an ideal quantity since the green color was very intense. However, the gummy with natural coloring was considered the one with the best texture. |
| URI : | http://dspace.udla.edu.ec/handle/33000/13037 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2020-43.pdf | 1,86 MB | Adobe PDF | Visualizar/Abrir |
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons
