Efecto de diferentes tipos de hidrocoloides en el tiempo de estabilidad de una bebida refrescante de limón (Citrus Limon) con panela

The purpose of this research was to evaluate the different types of hydrocolloids based on the physicochemical and sensory properties of a refreshing lemon drink with panela. A completely randomized design (DCA) in a two-factor A * B arrangement was used. Factor A: Type of stabilizers (guar gum and xanthan gum); Factor B: Percentages of stabilizers (1%, 2% and 3%), which originated six treatments, three repetitions were performed, resulting in 18 experimental units of 1000g. The variables were based on stability based on the indicators of the refreshing drink: viscosity, spectrophotometry, acidity, density, pH and ° Brix, whose results were evaluated using linear regression analysis. Sensory análisis (ranking by preference) was performed by a panel of 75 untrained judges whose results were analyzed using a non-parametric Friedman analysis of variance, where a greater preference for treatments two and five was evident.

• Autor Principal: Álvarez Albia, Gean Carlos (author)
• Outros autores: Cueva Schettini, José Luis (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2020
• Subjects: Bebida refrescante; Tipos de estabilizantes; Porcentajes de estabilizantes; Características fisicoquímicas
• Acceso en liña: http://repositorio.espam.edu.ec/handle/42000/1284