Evaluación del tiempo y temperatura de infusión en la concentración de taninos en una bebida a base de lavanda (lavandula angustifolia)

The non-alcoholic beverages have achieved strong demand in the Ecuadorian market, in this category you can find refreshing, relaxing, energizing and hydrating beverages. For this purpose, natural components have been used to help obtain a nutritious and sensoryally acceptable product. This research work determines the effect that the infusion time and temperature causes on the concentration of tannins in a new beverage lavender drink, for this purpose the design and development of the product has been used lavender as a natural raw material and main for the high antioxidant content and relaxing properties, an Experimental Design of 9 treatments and 27 repetition was used for tannin determination and the theoretical calculation of the nutrition table, labelling project and graphic system was performed. To obtain the lavender drink, a productive and controlled process was applied based on the elaborate flowchart, the method used is UV spectrophotometry developed by the Laboratory of the University of the Americas, a Completely Random Design was performed to identify significant differences between treatments, the influence of the factors that varied in each treatment was subsequently supported by a 3n Factorial Design and to meet the requirements of nutritional table, label and graphic system was applied the INEN 1334-2 Standards: 2011 and INEN 022: 2014. The results show a sensory-appropriate product at a cost of USD 0.48 cents of production, regarding the tannin content there are significant differences between treatments; the best treatment is 5 corresponding to 85 degree C and 6 minutes (358,717 mg L) and the treatment with the least amount of tannins is 9 at 60 degrees C per 3 min (232,346 mg L), and the factor that needs to be more controlled is the temperature, the finish product of 240 ml has 84 calories, 22g carbohydrates, 22 g sugars and 0.07 mg vitamin C, with a life span of 30 days under normal conditions and categorizing it within a graphic system high in sugar and low in fat and salt.

• Egile nagusia: Zumárraga Ortiz, Viviana Marisol (author)
• Formatua: masterThesis
• Hizkuntza: spa
• Argitaratua: 2020
• Gaiak: REFRESCOS Y BEBEIDAS NO ALCOHÓLICAS; ALIMENTOS Y BEBIDAS – EFECTO DE LA TEMPERATURA; PROPIEDADES FISICOQUÍMICAS
• Sarrera elektronikoa: http://dspace.udla.edu.ec/handle/33000/12792