Efecto del tiempo de infusión y relación cascarilla de cacao-pulpa de pitahaya en la evaluación fisicoquímica y sensorial de una bebida

Efecto del tiempo de infusión y relación cascarilla de cacao-pulpa de pitahaya en la evaluación fisicoquímica y sensorial de una bebida

The present study evaluated the effect of infusion time and cocoa husk-pitahaya pulp ratio on the physicochemical and sensory evaluation of a beverage. A completely randomized design was used in a factorial arrangement of A*B with 6 treatments and 3 replications. The treatments were obtained from th...

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Bibliographic Details
Main Author: Moreira Macías, Inés Marisela (author)
Other Authors: Cedeño Arcuria, Luís Darío (author)
Format: bachelorThesis
Language:spa
Published: 2022
Subjects:
Sólidos solubles
pH
Acidez titulable
Antioxidantes
Polifenoles totales
Online Access:http://repositorio.espam.edu.ec/handle/42000/1751
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http://repositorio.espam.edu.ec/handle/42000/1751

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