Contenido fenólico y características físico químicas de una bebida de pitahaya con incorporación de extractos de hierba luisa y llantén
The purpose of this research was to make a dragon fruit drink with aqueous extract of lemon verbena and plantain to generate a high value of phenolic content, the results of which were acceptable with the highest yield being T7R1 with a value of 1402.41 mg*EAG/mL and by using a DCC to maximize these...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2024
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| Online Access: | http://repositorio.espam.edu.ec/handle/42000/2478 |
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Add Tag | Summary: | The purpose of this research was to make a dragon fruit drink with aqueous extract of lemon verbena and plantain to generate a high value of phenolic content, the results of which were acceptable with the highest yield being T7R1 with a value of 1402.41 mg*EAG/mL and by using a DCC to maximize these results, it was possible to obtain a value higher than the one chosen by the design of 1681.65±0.71 mg EAG/mL table 4.5. Analyzing in the first phase the amount of phenolic contentin dragon fruit,lemon verbena extract and plantain extract, which were 827.365±7.39 mg*EAG/mL; 994.850±1.00 mg*EAG/mL; 930.115±1.00 mg*EAG/mL table 4.1, likewise, the physicochemical properties were evaluated in accordance with the INEN-2304 standard, which indicates the parameters such as pH, acidity, soluble solids, which are requirements key for compliance with noncarbonated beverages and the acceptability of the drink was carried out through the participation of 75 untrained tasters whose results were for flavor with greater acceptance at T1 with 6.56±2.57, for color and T6 taste with 6.07±2.86 and 7.56±3.75 table 4.12. |
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