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http://dspace.udla.edu.ec/handle/33000/13056Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Tamayo Gutiérrez, Evelin Alexandra | - |
| dc.creator | Balseca Gaibor, Karen Melissa | - |
| dc.date.accessioned | 2021-02-12T21:38:33Z | - |
| dc.date.available | 2021-02-12T21:38:33Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.citation | Balseca, K. (2020). Elaboración de un yogur con aceite esencial de jengibre (Zingiber Officinale) y aceite esencial de canela (Cinnamomum Verum) como preservantes naturales (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2020-38 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/13056 | - |
| dc.description | The study of essential oils as a natural preservative in yogurt arises from the high demand for reducing the consumption of synthetic additives in food and therefore, a way is being sought to replace synthetic preservatives with natural ones that are pleasing to the consumer, also that it maintains the organoleptic characteristics of the product. So it has been investigated that the essential oil of ginger and cinnamon act as an antimicrobial agent and is a source of preservative in applied foods. In the case of yogurt, it is exposed to the growth of total coliforms, molds and yeasts that are the cause of alterations of physical, chemical and organoleptic deterioration of the product. For this reason, the present study aims to produce a yogurt with ginger essential oil (Zingiber officinale) and cinnamon essential oil (Cinnamomum verum) as natural preservatives. Experimentally, four treatments were carried out with different doses together of essential oil of cinnamon (AEC) and ginger (AEJ). The oils were added to the yogurt to determine if they fulfill their inhibitory function of microorganisms, if they vary in pH and maintain the characteristics of yogurt within 20 days. | en |
| dc.description.abstract | El estudio de los aceites esenciales como conservante natural en el yogur surge por la alta demanda sobre bajar el consumo de aditivos sintéticos en los alimentos y por ello, se está buscando la manera de reemplazar conservantes sintéticos por naturales que sean de agrado para el consumidor, además que mantenga las características organolépticas propias del producto... | es_ES |
| dc.format.extent | 83 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2020 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | INDUSTRIA LÁCTEA | es_ES |
| dc.subject | ACEITES ESENCIALES | es_ES |
| dc.subject | PRESERVANTES ALIMENTARIOS | es_ES |
| dc.title | Elaboración de un yogur con aceite esencial de jengibre (Zingiber Officinale) y aceite esencial de canela (Cinnamomum Verum) como preservantes naturales | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
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