Evaluación fisicoquímica, bromatológica, microbiológica y sensorial de una bebida energizante a partir de alga chlorella y pulpa de borojó (Alibertia patinoi)
The purpose of this work was to evaluate the physicochemical, bromatological, microbiological and sensory characteristics of an energy drink made from chlorella algae with borojó (alibertia patinoi) pulp; borojó was used in percentages of 10, 16 and 22%, while the seaweed was added in 0.2 and 0.3%....
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| その他の著者: | |
| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2022
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| 主題: | |
| オンライン･アクセス: | http://repositorio.espam.edu.ec/handle/42000/1856 |
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タグ追加 | 要約: | The purpose of this work was to evaluate the physicochemical, bromatological, microbiological and sensory characteristics of an energy drink made from chlorella algae with borojó (alibertia patinoi) pulp; borojó was used in percentages of 10, 16 and 22%, while the seaweed was added in 0.2 and 0.3%. A completely randomized design (DCA) was used in a bifactorial AxB arrangement with six treatments and four repetitions. The variables pH (potentiometer), density (pycnometer, acidity, degrees brix (refractometer), energy, yeasts were evaluated and also complemented with a sensory analysis. The best treatment with respect to the physicochemical parameters was treatment 6 (22% of borojó pulp + 0.3% chlorella), obtaining energy values that range between 72 and 74 kcal. While, in the sensory analysis, the formulation of the energy drink that obtained greater acceptance by the panelists was T1 (10% borojó pulp + 0.2% chlorella). In the microbiological quality carried out at the best treatment (T6), it was established that it is within the parameters established by INEN 2411. According to the energy levels reached and its acceptability the drink is cataloged with a great viability to be an energy drink. |
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