Creación de una bebida espumante alcohólica fermentada en base al mucílago del cacao
This titration work is based on the analysis and research on the use and application of the cocoa mucilage Nacional Arriba for the production of a fermented alcoholic beverage. The objective of the choice of the presente product is to take advantage of the entire National cocoa pod at the top of the...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2019
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| Teme: | |
| Online dostop: | http://dspace.udla.edu.ec/handle/33000/11226 |
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Označite | Izvleček: | This titration work is based on the analysis and research on the use and application of the cocoa mucilage Nacional Arriba for the production of a fermented alcoholic beverage. The objective of the choice of the presente product is to take advantage of the entire National cocoa pod at the top of the chocolate making process, as there are shortcomings in the production of food products, where the raw material is an ancestral product such as cocoa. In the first stage of development of this project, a theoretical investigation was carried out to know the properties and benefits of the cocoa mucilage, as well as the investigation of the authorities responsible for the transformation of sugars an alcohol present in the mucilage was carried out of cocoa. In the experimentation stage, samples from different growing areas are shown, which were tasted by a group of experts who value the organoleptic characteristics of the final product. Finally, see a business plan that details the costs of production, labor and machinery. |
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