Influencia del ácido ascórbico, metabisulfito de sodio y sorbato de potasio en la conservación de una bebida de caña de azúcar
The purpose of this research was to evaluate the influence of ascorbic acid, sodium metabisulfite and potassium sorbate in the preservation of a drink made from the juice of the sugar cane (Saccharum officinarum) harvested at the “Mi Violetita” farm in the Tosagua canton by using a 23 factorial arra...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2022
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| Online dostop: | http://repositorio.espam.edu.ec/handle/42000/1756 |
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Označite | Izvleček: | The purpose of this research was to evaluate the influence of ascorbic acid, sodium metabisulfite and potassium sorbate in the preservation of a drink made from the juice of the sugar cane (Saccharum officinarum) harvested at the “Mi Violetita” farm in the Tosagua canton by using a 23 factorial arrangement in a completely randomized design with three exact reproductions: also, by using 576L of sugarcane juice of the EC-03 variety as an experimental unit. Acidity, pH, ° Brix and color analyzes were carried out. The life cycle of the drink was performed by using the Labuza method. Acceptability was determined by a sensory test with non-professional tasters. These analyzes were accomplished during 30 days of storage, where days 0, 15 and 30 were evaluated. As results, pH values between 5.12 to 3.2 were obtained; °Brix from 18.5 to 21.2; titratable acidity (citric acid) between 0.34 and 0.87%, color from 269 to 972Hz; while T3 had a useful life of 5.8 days, with T5 being the one with the highest acceptance. The results obtained do not certify compliance with the Ecuadorian regulation NTE INEN 2304: 2017 because the highest amount of ° Brix is contemplated naturally in the raw material, in addition the useful lifetime was low because it was taken as a reference microorganism requirement of the regulation. |
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