CREAM LIQUEUR UVILLA FLAVOR (PHYSALIS PERUVIANA)
The uvilla is a fruit that expands in the agricultural field of Ecuador; this fruit is marketed fresh and a minimum percentage in processed fruits such as jam, puree and frozen pulp. The purpose of this project is to produce a liqueur cream flavored with uvilla, as a new alternative for industrializ...
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| Үндсэн зохиолч: | |
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| Бусад зохиолчид: | , , |
| Формат: | article |
| Хэл сонгох: | spa |
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2020
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| Нөхцлүүд: | |
| Онлайн хандалт: | https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/932 |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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Шошго нэмэх | _version_ | 1857829558938501120 |
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| author | Paspuel, Dayana Jamileth |
| author2 | Guerrero, Lady González, Carolina Cisneros, Ana |
| author2_role | author author author |
| author_facet | Paspuel, Dayana Jamileth Guerrero, Lady González, Carolina Cisneros, Ana |
| author_role | author |
| collection | Revista Alimentos Ciencia e Ingeniería |
| dc.creator.none.fl_str_mv | Paspuel, Dayana Jamileth Guerrero, Lady González, Carolina Cisneros, Ana |
| dc.date.none.fl_str_mv | 2020-12-30 |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/932 10.31243/aci.v27i2.932 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Universidad Técnica de Ambato - FCIAL |
| dc.relation.none.fl_str_mv | https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/932/2006 |
| dc.rights.none.fl_str_mv | Derechos de autor 2021 Dayana Jamileth Paspuel http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | Alimentos Ciencia e Ingeniería; Vol. 27 No. 2 (2020): Alimentos Ciencia e Ingeniería 27-2; 56-62 Alimentos Ciencia e Ingeniería; Vol. 27 Núm. 2 (2020): Alimentos Ciencia e Ingeniería 27-2; 56-62 2737-6338 1390-2180 10.31243/aci.v27i2 reponame:Revista Alimentos Ciencia e Ingeniería instname:Universidad Técnica de Ambato instacron:UTA |
| dc.subject.none.fl_str_mv | alcohol, destilaciòn, fermentaciòn, uvilla Alcohol, distillation, fermentation, uvilla |
| dc.title.none.fl_str_mv | CREAM LIQUEUR UVILLA FLAVOR (PHYSALIS PERUVIANA) Crema de licor sabor a uvilla (physalis peruviana) |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article |
| description | The uvilla is a fruit that expands in the agricultural field of Ecuador; this fruit is marketed fresh and a minimum percentage in processed fruits such as jam, puree and frozen pulp. The purpose of this project is to produce a liqueur cream flavored with uvilla, as a new alternative for industrialization in the province of Carchi; for which the drink is made by fermenting the uvilla juice for a period of 15 days, which was subsequently subjected to the simple distillation process, the degrees of alcohol were measured, then the uvilla sauce was made at a medium temperature. Once the alcohol is acquired, it is mixed with the other inputs (milk cream, uvilla sauce, uvilla alcohol), therefore, three treatments are carried out with different formulations, which a sensory analysis was applied to all treatments by means of 50 semi-trained tasters from the Universidad Politécnica Estatal del Carchi, a food engineering degree, he is able to determine which formulation has the greatest acceptance. The final product has 14 degrees of alcohol, which indicates that it is within the rules of the INEN 2802 STANDARDS; also a pH of 4.72 and 36 ° Brix; However, it is not a totally harmful drink, since it contains 40% milk cream and 30% uvilla sauce, which provide nutritional properties and health benefits |
| eu_rights_str_mv | openAccess |
| format | article |
| id | REVACI_7e2ab0133d72c2168dbaa3cf4f0be404 |
| identifier_str_mv | 10.31243/aci.v27i2.932 |
| instacron_str | UTA |
| institution | UTA |
| instname_str | Universidad Técnica de Ambato |
| language | spa |
| network_acronym_str | REVACI |
| network_name_str | Revista Alimentos Ciencia e Ingeniería |
| oai_identifier_str | oai:revistas.uta.edu.ec:article/932 |
| publishDate | 2020 |
| publisher.none.fl_str_mv | Universidad Técnica de Ambato - FCIAL |
| reponame_str | Revista Alimentos Ciencia e Ingeniería |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Revista Alimentos Ciencia e Ingeniería - Universidad Técnica de Ambato |
| repository_id_str | 0 |
| rights_invalid_str_mv | Derechos de autor 2021 Dayana Jamileth Paspuel http://creativecommons.org/licenses/by-nc/4.0 |
| spelling | CREAM LIQUEUR UVILLA FLAVOR (PHYSALIS PERUVIANA)Crema de licor sabor a uvilla (physalis peruviana)Paspuel, Dayana JamilethGuerrero, LadyGonzález, CarolinaCisneros, Anaalcohol, destilaciòn, fermentaciòn, uvillaAlcohol, distillation, fermentation, uvillaThe uvilla is a fruit that expands in the agricultural field of Ecuador; this fruit is marketed fresh and a minimum percentage in processed fruits such as jam, puree and frozen pulp. The purpose of this project is to produce a liqueur cream flavored with uvilla, as a new alternative for industrialization in the province of Carchi; for which the drink is made by fermenting the uvilla juice for a period of 15 days, which was subsequently subjected to the simple distillation process, the degrees of alcohol were measured, then the uvilla sauce was made at a medium temperature. Once the alcohol is acquired, it is mixed with the other inputs (milk cream, uvilla sauce, uvilla alcohol), therefore, three treatments are carried out with different formulations, which a sensory analysis was applied to all treatments by means of 50 semi-trained tasters from the Universidad Politécnica Estatal del Carchi, a food engineering degree, he is able to determine which formulation has the greatest acceptance. The final product has 14 degrees of alcohol, which indicates that it is within the rules of the INEN 2802 STANDARDS; also a pH of 4.72 and 36 ° Brix; However, it is not a totally harmful drink, since it contains 40% milk cream and 30% uvilla sauce, which provide nutritional properties and health benefitsLa uvilla es una fruta que se expande en el campo agrícola del Ecuador, esta fruta se la comercializa en fresco y un mínimo porcentaje en frutas procesadas como mermelada, puré y pulpa congelada. El presente proyecto tiene como finalidad elaborar una crema de licor con sabor a uvilla, como una nueva alternativa de industrialización en la provincia del Carchi; para el cual la bebida se la realiza mediante la fermentación del zumo de uvilla durante un tiempo de 15 días, que, posteriormente fue sometida al proceso de destilación simple se midieron los grados de alcohol, seguidamente se realizó la salsa de uvilla a una temperatura media. Una vez adquirido el alcohol se procede a mezclar con los otros insumos (crema de leche, salsa de uvilla, alcohol de uvilla), por lo tanto, se realizan tres tratamientos con diferentes formulaciones, la cual se aplicó un análisis sensorial a todos los tratamientos mediante 50 catadores semientrenados de la Universidad Politécnica Estatal del Carchi, carrera de ingeniería en Alimentos, logra determinar cual formulacion tiene mayor aceptaciòn. El producto final presenta 14 grados de alcohol, lo que indica que está dentro de las reglas por parte de las NORMAS INEN 2802; también un pH de 4.72 y 36 de °Brix; sin embargo, no es una bebida totalmente perjudicial, ya que contiene 40% de crema de leche y 30% de salsa de uvilla, quienes aportan propiedades nutricionales y beneficios para la salud.Universidad Técnica de Ambato - FCIAL2020-12-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPeer-reviewed Articleapplication/pdfhttps://revistas.uta.edu.ec/erevista/index.php/aci/article/view/93210.31243/aci.v27i2.932Alimentos Ciencia e Ingeniería; Vol. 27 No. 2 (2020): Alimentos Ciencia e Ingeniería 27-2; 56-62Alimentos Ciencia e Ingeniería; Vol. 27 Núm. 2 (2020): Alimentos Ciencia e Ingeniería 27-2; 56-622737-63381390-218010.31243/aci.v27i2reponame:Revista Alimentos Ciencia e Ingenieríainstname:Universidad Técnica de Ambatoinstacron:UTAspahttps://revistas.uta.edu.ec/erevista/index.php/aci/article/view/932/2006Derechos de autor 2021 Dayana Jamileth Paspuelhttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccess2022-10-04T19:28:26Zoai:revistas.uta.edu.ec:article/932Portal de revistashttps://revistas.uta.edu.ec/erevista/index.php/aciUniversidad públicahttps://uta.edu.ec/v4.0/index.php/servicios-web.Ecuador.2737-63381390-2180opendoar:02022-10-04T19:28:26falsePortal de revistashttps://revistas.uta.edu.ec/erevista/index.php/aciUniversidad públicahttps://uta.edu.ec/v4.0/index.php/servicios-web..Ecuador.2737-63381390-2180opendoar:02022-10-04T19:28:26Revista Alimentos Ciencia e Ingeniería - Universidad Técnica de Ambatofalse |
| spellingShingle | CREAM LIQUEUR UVILLA FLAVOR (PHYSALIS PERUVIANA) Paspuel, Dayana Jamileth alcohol, destilaciòn, fermentaciòn, uvilla Alcohol, distillation, fermentation, uvilla |
| status_str | publishedVersion |
| title | CREAM LIQUEUR UVILLA FLAVOR (PHYSALIS PERUVIANA) |
| title_full | CREAM LIQUEUR UVILLA FLAVOR (PHYSALIS PERUVIANA) |
| title_fullStr | CREAM LIQUEUR UVILLA FLAVOR (PHYSALIS PERUVIANA) |
| title_full_unstemmed | CREAM LIQUEUR UVILLA FLAVOR (PHYSALIS PERUVIANA) |
| title_short | CREAM LIQUEUR UVILLA FLAVOR (PHYSALIS PERUVIANA) |
| title_sort | CREAM LIQUEUR UVILLA FLAVOR (PHYSALIS PERUVIANA) |
| topic | alcohol, destilaciòn, fermentaciòn, uvilla Alcohol, distillation, fermentation, uvilla |
| url | https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/932 |