Obtención de una bebida proteica a base de granos secos de fréjol de palo (Cajanus cajan) y naranja (Citrus sinensis)
The objective of the research was to evaluate the acceptability of a protein drink based on dry beans of stick beans and orange. The factor under study was the following: Dry bean grains (70%, 60%, 50%, 40%, 30%, 20%). Orange (20%, 30%, 40%, 50%, 60%, 70%). These proportions correspond to 90% and th...
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| Format: | bachelorThesis |
| Language: | spa |
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2023
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| Online Access: | http://repositorio.espam.edu.ec/handle/42000/2057 |
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| author | Pilay Roldán, Zuleyka Cristina |
| author2 | Zambrano Carpio, María Victoria |
| author2_role | author |
| author_facet | Pilay Roldán, Zuleyka Cristina Zambrano Carpio, María Victoria |
| author_role | author |
| collection | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.contributor.none.fl_str_mv | Demera Lucas, Francisco Manuel |
| dc.creator.none.fl_str_mv | Pilay Roldán, Zuleyka Cristina Zambrano Carpio, María Victoria |
| dc.date.none.fl_str_mv | 2023-03-17T16:56:54Z 2023-03-17T16:56:54Z 2023-02 |
| dc.format.none.fl_str_mv | 38 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://repositorio.espam.edu.ec/handle/42000/2057 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Calceta: ESPAM MFL |
| dc.rights.none.fl_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.subject.none.fl_str_mv | Proteína Aceptabilidad Fréjol de palo Naranja |
| dc.title.none.fl_str_mv | Obtención de una bebida proteica a base de granos secos de fréjol de palo (Cajanus cajan) y naranja (Citrus sinensis) |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The objective of the research was to evaluate the acceptability of a protein drink based on dry beans of stick beans and orange. The factor under study was the following: Dry bean grains (70%, 60%, 50%, 40%, 30%, 20%). Orange (20%, 30%, 40%, 50%, 60%, 70%). These proportions correspond to 90% and the missing 10% added with 7% sugar, 2.9% cinnamon, 0.1% xanthan gum. A direct completely randomized design (DCA) was used with six treatments and three replicates, 500 mL of drink was used as the experimental unit. After the elaboration of the product, protein and sensory analyzes (smell, color, taste and appearance) were carried out. In protein analysis, the best treatment was T1 because it obtained the highest amount of it, which was 3.25%. Regarding the sensory analysis, the odor and flavor parameters, the best treatment was T3 by the tasters. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | ESPAM_232dc4e77ed0d4d87ec3c8a8d391d371 |
| instacron_str | ESPAM |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | ESPAM |
| network_name_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| oai_identifier_str | oai:null:42000/2057 |
| publishDate | 2023 |
| publisher.none.fl_str_mv | Calceta: ESPAM MFL |
| reponame_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
| repository_id_str | 0 |
| rights_invalid_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ |
| spelling | Obtención de una bebida proteica a base de granos secos de fréjol de palo (Cajanus cajan) y naranja (Citrus sinensis)Pilay Roldán, Zuleyka CristinaZambrano Carpio, María VictoriaProteínaAceptabilidadFréjol de paloNaranjaThe objective of the research was to evaluate the acceptability of a protein drink based on dry beans of stick beans and orange. The factor under study was the following: Dry bean grains (70%, 60%, 50%, 40%, 30%, 20%). Orange (20%, 30%, 40%, 50%, 60%, 70%). These proportions correspond to 90% and the missing 10% added with 7% sugar, 2.9% cinnamon, 0.1% xanthan gum. A direct completely randomized design (DCA) was used with six treatments and three replicates, 500 mL of drink was used as the experimental unit. After the elaboration of the product, protein and sensory analyzes (smell, color, taste and appearance) were carried out. In protein analysis, the best treatment was T1 because it obtained the highest amount of it, which was 3.25%. Regarding the sensory analysis, the odor and flavor parameters, the best treatment was T3 by the tasters.La investigación tuvo como objetivo evaluar la aceptabilidad de una bebida proteica a base de granos secos de fréjol de palo y naranja. El factor en estudio fue el siguiente: Granos secos de fréjol (70%, 60%, 50%, 40%, 30%, 20%) y naranja (20%, 30%, 40%, 50%, 60%, 70%). Estas proporciones corresponden al 90% y el 10% faltante se agregó 7% azúcar, 2,9% canela, 0,1% goma xantan. Se empleó un diseño completamente al azar directo (DCA) con seis tratamientos y tres replicas, se utilizó como unidad experimental 500 mL de bebida. Después de la elaboración el producto se realizaron los análisis de proteína y sensoriales (olor, color, sabor y apariencia). En los análisis de proteína el mejor tratamiento fue el T1 debido a que obtuvo la mayor cantidad de la misma la cual fue 3,25%. En cuanto a los análisis sensoriales, los parámetros olor y sabor el mejor tratamiento fue el T3 por parte de los catadores.Calceta: ESPAM MFLDemera Lucas, Francisco Manuel2023-03-17T16:56:54Z2023-03-17T16:56:54Z2023-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis38 p.application/pdfhttp://repositorio.espam.edu.ec/handle/42000/2057spaAtribución-NoComercial-SinDerivadas 3.0 Ecuadorhttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAM2025-12-30T06:30:37Zoai:null:42000/2057Institucionalhttps://repositorio.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/https://repositorio.espam.edu.ec/oai.Ecuador...opendoar:02025-12-30T06:30:37Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Obtención de una bebida proteica a base de granos secos de fréjol de palo (Cajanus cajan) y naranja (Citrus sinensis) Pilay Roldán, Zuleyka Cristina Proteína Aceptabilidad Fréjol de palo Naranja |
| status_str | publishedVersion |
| title | Obtención de una bebida proteica a base de granos secos de fréjol de palo (Cajanus cajan) y naranja (Citrus sinensis) |
| title_full | Obtención de una bebida proteica a base de granos secos de fréjol de palo (Cajanus cajan) y naranja (Citrus sinensis) |
| title_fullStr | Obtención de una bebida proteica a base de granos secos de fréjol de palo (Cajanus cajan) y naranja (Citrus sinensis) |
| title_full_unstemmed | Obtención de una bebida proteica a base de granos secos de fréjol de palo (Cajanus cajan) y naranja (Citrus sinensis) |
| title_short | Obtención de una bebida proteica a base de granos secos de fréjol de palo (Cajanus cajan) y naranja (Citrus sinensis) |
| title_sort | Obtención de una bebida proteica a base de granos secos de fréjol de palo (Cajanus cajan) y naranja (Citrus sinensis) |
| topic | Proteína Aceptabilidad Fréjol de palo Naranja |
| url | http://repositorio.espam.edu.ec/handle/42000/2057 |