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http://dspace.udla.edu.ec/handle/33000/13061Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Proaño Bastidas, Janeth Fabiola | - |
| dc.creator | Moreno Cárdenas, Karina Magdalena | - |
| dc.date.accessioned | 2021-02-12T21:42:06Z | - |
| dc.date.available | 2021-02-12T21:42:06Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.citation | Moreno, K. (2020). Formulación de una bebida (moccacino) con fruta milagrosa (Synsephalum Dulcificum) (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2020-39 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/13061 | - |
| dc.description | Due to the high consumption of sugar, a factor causing chronic noncommunicable diseases (NCDs) worldwide, the application of the miracle fruit (Synsepalum dulcificum) as a natural sweetener in the formulation of a moccacino drink was investigated. Four formulations were made with different concentrations of chocolate and miracle fruit resulting in: T1 (chocolate 7g plus miracle fruit 4.8g), T2 (chocolate 7g plus miracle fruit 6.7g), T3 (chocolate 5.5g plus miracle fruit 4 , 8g), T4 (chocolate 5.5g plus miracle fruit 6.7g). The treatments were evaluated by 35 panelists, through acceptance tests, to determine the organoleptic attributes and level of sweetness of the drink, concluding that treatment four was the most accepted. The drink stability was evaluated by accelerated shelf life tests (PAVU), the stability test was set at a temperature of 40 degrees celsius and 75 percent humidity in the stability chamber and microbiological analysis of the drink was carried out every 10 days for a month, Mesophilic aerobes, total Coliforms and E. Coli. Results showed no growth of microorganisms throughout the investigation, concluding that the shelf life of the beverage is six months (180 days). Similarly, to determine the bromatological composition of the drink, different methods were performed, resulting in; 3.9 percent protein (Kjeldahl method), 87.7 percent moisture (stove drying method), 0.75 percent ash (calcination drying method) and 1.7 percent total fat (Soxhlet method). Finally, it was determined that the graphic labeling of the moccacino drink is green due to the "LOW" concentration of sugar, fat and does not contain salt in its composition, this result was based on the Sanitary Regulation of Processed Food established by the ARCSA, (2014). | en |
| dc.description.abstract | Debido al elevado consumo de azúcar, factor causante de enfermedades crónicas no trasmisibles (ECNT) a nivel mundial, se investigó la aplicación de la fruta milagrosa (Synsepalum dulcificum) como edulcorante natural en la formulación de una bebida moccacino... | es_ES |
| dc.format.extent | 90 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 ALIMENTARIA | es_ES |
| dc.subject | BEBIDAS NO ALCOCHÓLICAS | es_ES |
| dc.subject | FRUTA MILAGROSA | es_ES |
| dc.title | Formulación de una bebida (moccacino) con fruta milagrosa (Synsephalum Dulcificum) | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
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