Desarrollo de bebidas carbonatadas mediante fermentación natural con Ginger Bug y Scoby

The project focused on developing carbonated beverages through natural fermentation using Ginger Bug and SCOBY, responding to the growing demand for healthy and sustainable products in the market. The research identified as a problem the lack of innovation in natural fermented beverages that take advantage of combinations of fruits, spices and herbs, and as a main objective, to create differentiated, healthy products with probiotic benefits. This approach was justified by its relevance for the gastronomic industry and its positive impact on consumers' health. The methodology used combined a mixed approach. Surveys were conducted with potential consumers in Quito and interviews were conducted with entrepreneurs who are experts in probiotic beverages and gastronomy in different regions of Ecuador to evaluate flavor preferences, valued attributes and the impact of fermentation methods. Techniques included sensory analysis, qualitative and quantitative data collection, and experimentation with optimal fermentation parameters. Among the most notable results, 74% of respondents valued the importance of natural ingredients and 72.2% highlighted probiotic benefits as a key factor in their purchasing decision. Flavor combinations such as borojó with mint and lemon were highly attractive to consumers, highlighting their balance between sweetness and acidity. In addition, the experts agreed on the importance of maintaining sustainability and quality in the production process. It was concluded that natural fermented beverages offer a competitive alternative to industrial beverages by combining sensory innovation and health benefits. The results confirmed that optimal fermentation conditions include rigorous control of temperature, time and ingredient quality, while flavor combinations should be aligned with local market preferences to maximize product acceptance.

• Hovedforfatter: Ubidia Buri, Dennis Martín (author)
• Format: bachelorThesis
• Udgivet: 2025
• Fag: fermentación, bebidas, sostenibilidad, innovación gastronómica y nutrición
• Online adgang: https://repositorio.puce.edu.ec/handle/123456789/45557