Efectos fisicoquímicos, microbiológicos y organolépticos del kéfir y biocompuestos de hierba luisa (Cymbopogon citratus) y chaya (Cnidosculos chayamansa) en una bebida

The objective of this research was to evaluate the physicochemical, microbiological and organoleptic effects of kefir and Biocomposites of lemon verbena and chaya in a drink. The aqueous extract of lemon verbena and chaya at 5% was established as factor A and as B, at three percentages of water kefir (4%, 5% and 6%). A factorial arrangement A x B was established with 6 treatments and three replications for each one. The statistical analysis in relation to acidity, indicated that the factors studied separately and in interaction, influenced this property in tea, leaving T1 as the best treatment (5% lemon verbena + 5% kefir). In relation to the variable's pH and ºBrix, factor A had an impact on the means of these properties, but not factor B. In this sense, the best treatment for the variable pH and ºBrix was T1 (5% lemongrass + 5% kefir). Regarding polyphenols, T3 (5% lemon verbena + 6% kefir) was the best with an average of 309.15 mg EAG / L, while for antioxidant activity the best was T6 (5% Chaya + 6% kefir) with a mean of 44.53 ABTS (μmol EQ Trolox / mL). Finally, T3 was positioned as the best treatment of all, reaching an average of 1.7x109 CFU / mL in relation to total probiotics. Sensory analysis at 6 treatments, the tasters did not perceive any difference.

• מחבר ראשי: Tirado Vera, Jhon Washington (author)
• מחברים אחרים: Zambrano Loor, María Mercedes (author)
• פורמט: masterThesis
• שפה: spa
• יצא לאור: 2021
• נושאים: Actividad antioxidante; Polifenoles; Probióticos; Chaya; Hierba luisa
• גישה מקוונת: http://repositorio.espam.edu.ec/handle/42000/1580