Por favor, use este identificador para citar o enlazar este ítem:
http://dspace.udla.edu.ec/handle/33000/7386Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Almeida Streitwieser, Valeria Clara | - |
| dc.creator | Esquivel Mora, Pamela Roxana | - |
| dc.date.accessioned | 2017-09-21T18:59:25Z | - |
| dc.date.available | 2017-09-21T18:59:25Z | - |
| dc.date.issued | 2017 | - |
| dc.identifier.citation | Esquivel Mora, P. R. (2017). Establecimiento del grado de aceptación de nuevas bebidas a base de té (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2017-03 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/7386 | - |
| dc.description | Non-caloric sweeteners allow us to obtain foods with low sugar content. Tea leaves have a high amount of flavones thus providing beneficial properties to the human body. A total of six low sugar tea drinks and a variety of flavors were produced that are attractive to the consumer. Two green tea-based drinks were made from the following flavors: a lemon with dehydrated strawberries and ginger and an orange flavor with dehydrated banana, mandarin and guava. And Four drinks were made with black tea, of the following flavors: orange with medium sugar content and low sugar content, lemon with medium sugar content and apple-cinnamon with dehydrated apples and low sugar content. The products with dehydrated fruits are to take them in hot, while the ones with no dehydrated fruit are to take them in cold. Accepting tests were obtained by the preference of the consumers, in which they compared tea based drinks on the market with the new formulations. When the samples were chosen we proceeded to elaborate an organoleptic profile of the basic flavors present in two tea-based drinks with the help of semi-trained judges. Finally the ºBrix and pH of the drinks were measured. | en |
| dc.description.abstract | Los edulcorantes no calóricos nos permiten obtener alimentos con bajo contenido de azúcar. Las hojas de té tienen una alta cantidad de flavanoles brindando así propiedades benéficas al cuerpo humano. Se elaboraron en total seis bebidas a base de té con bajo contenido de azúcar y diferentes sabores que resulten atractivas para el consumidor… | es_ES |
| dc.format.extent | 32 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2017 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.subject | ELABORACIÓN DE BEBIDAS | es_ES |
| dc.subject | TÉ | es_ES |
| dc.subject | CONSUMIDOR | es_ES |
| dc.subject | EDULCORANTES | es_ES |
| dc.title | Establecimiento del grado de aceptación de nuevas bebidas a base de té | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2017-03.pdf | 3,31 MB | Adobe PDF |  Visualizar/Abrir |
Los ítems de DSpace están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.