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...
Salvato in:
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2023
|
| Soggetti: | |
| Accesso online: | http://repositorio.espam.edu.ec/handle/42000/2057 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
Aggiungi Tag | Riassunto: | 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. |
|---|