Evaluación bromatológica y sensorial de una bebida energizante a partir de pulpa de borojó (Borojoa patinoi) y tipos de azúcares

This research was aimed to develop a natural borojó pulp energy drink, the same which is highly energetic, nutritious and has no side effects or dependencies, evaluating for these two types of commercial sugars present in the daily diet. A completely randomized block design with three replicates for each treatment was used. Levels in this study were: Factor A. Percentages borojó pulp (12%, 17% and 22%) diluted in water and Block kg B. Types of commercial sugar (158 g of white and brown sugar by dilution kg ). A bromatological analysis after packaging the treatments was performed for this purpose 54 experimental units of 365 ml were used for a total of 6 treatments and organoleptic evaluation was performed with 30 untrained judges where they rated the product according to the attribute of their choice . The best result with respect to bromatological variables was the T3 with: pH = 3.42, = 0.34% acidity, ° Brix = 15.6 Kcal = 58. While in the sensory analysis, the formulation of the energy drink that achieved the greatest acceptance of the panelists was the T5 (17% Borojo and 158 g of white sugar). In the microbiological results done for the best treatment T5, there was no presence of microorganisms. Therefore, the study made for the borojo pulp makes it consider as a drink with great potential for an energy drink.

• Prif Awdur: Solórzano Rodríguez, Elsa Gianella (author)
• Awduron Eraill: Sánchez Zambrano, Erika Gabriela (author)
• Fformat: bachelorThesis
• Iaith: spa
• Cyhoeddwyd: 2016
• Pynciau: Dependencias; Kcal; Acidez; pH
• Mynediad Ar-lein: http://repositorio.espam.edu.ec/handle/42000/557