Evaluación integral de edulcorantes naturales en bebidas frutales: un estudio de impacto, viabilidad para yacón, sirope de granada y sirope de arce.
This research study focuses on carrying out an evaluation of natural sweeteners in fruit drinks, focusing on yacon, pomegranate syrup and maple syrup. The main objective is to analyze the impact of these sweeteners through a series of analyzes , seeks to determine the suitability of these sweeteners...
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| Format: | bachelorThesis |
| Wydane: |
2024
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| Dostęp online: | http://dspace.utb.edu.ec/handle/49000/16304 |
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| author | Estrada Sandoval, Carlos Alexander |
| author_facet | Estrada Sandoval, Carlos Alexander |
| author_role | author |
| collection | Repositorio Universidad Técnica de Babahoyo |
| dc.contributor.none.fl_str_mv | Montecé Mosquera, Franklin |
| dc.creator.none.fl_str_mv | Estrada Sandoval, Carlos Alexander |
| dc.date.none.fl_str_mv | 2024-04-25T15:52:27Z 2024-04-25T15:52:27Z 2024 |
| dc.format.none.fl_str_mv | 30 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://dspace.utb.edu.ec/handle/49000/16304 |
| dc.language.none.fl_str_mv | es |
| dc.publisher.none.fl_str_mv | BABAHOYO: UTB, 2024 |
| dc.rights.none.fl_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica de Babahoyo instname:Universidad Técnica de Babahoyo instacron:UTB |
| dc.subject.none.fl_str_mv | Alternativas saludables Edulcorantes Bebidas Alternativas naturales |
| dc.title.none.fl_str_mv | Evaluación integral de edulcorantes naturales en bebidas frutales: un estudio de impacto, viabilidad para yacón, sirope de granada y sirope de arce. |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | This research study focuses on carrying out an evaluation of natural sweeteners in fruit drinks, focusing on yacon, pomegranate syrup and maple syrup. The main objective is to analyze the impact of these sweeteners through a series of analyzes , seeks to determine the suitability of these sweeteners as naturally sweet alternatives in the formulation of fruit drinks, seeks to promote the use of natural sweeteners as healthier alternatives to artificial sweeteners and refined sugar in the food industry. This responds to the growing demand for food products that are both tasty and beneficial to health. Additionally, by evaluating the viability and impact of sweeteners such as yacon, pomegranate syrup and maple syrup in fruit drinks, it is intended to provide manufacturers and consumers with accurate and reliable information on the options available. This approach could contribute to the creation of food products more aligned with current trends in conscious and healthy consumption, which would benefit both public health and the food industry in general. The results of this research could provide valuable information for the food industry. in creating healthier and more attractive fruit drinks for health-conscious consumers. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTB_935d6f95ce041e50b98330f47a0f13c0 |
| instacron_str | UTB |
| institution | UTB |
| instname_str | Universidad Técnica de Babahoyo |
| language_invalid_str_mv | es |
| network_acronym_str | UTB |
| network_name_str | Repositorio Universidad Técnica de Babahoyo |
| oai_identifier_str | oai:dspace.utb.edu.ec:49000/16304 |
| publishDate | 2024 |
| publisher.none.fl_str_mv | BABAHOYO: UTB, 2024 |
| reponame_str | Repositorio Universidad Técnica de Babahoyo |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica de Babahoyo - Universidad Técnica de Babahoyo |
| repository_id_str | 0 |
| rights_invalid_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ |
| spelling | Evaluación integral de edulcorantes naturales en bebidas frutales: un estudio de impacto, viabilidad para yacón, sirope de granada y sirope de arce.Estrada Sandoval, Carlos AlexanderAlternativas saludablesEdulcorantesBebidasAlternativas naturalesThis research study focuses on carrying out an evaluation of natural sweeteners in fruit drinks, focusing on yacon, pomegranate syrup and maple syrup. The main objective is to analyze the impact of these sweeteners through a series of analyzes , seeks to determine the suitability of these sweeteners as naturally sweet alternatives in the formulation of fruit drinks, seeks to promote the use of natural sweeteners as healthier alternatives to artificial sweeteners and refined sugar in the food industry. This responds to the growing demand for food products that are both tasty and beneficial to health. Additionally, by evaluating the viability and impact of sweeteners such as yacon, pomegranate syrup and maple syrup in fruit drinks, it is intended to provide manufacturers and consumers with accurate and reliable information on the options available. This approach could contribute to the creation of food products more aligned with current trends in conscious and healthy consumption, which would benefit both public health and the food industry in general. The results of this research could provide valuable information for the food industry. in creating healthier and more attractive fruit drinks for health-conscious consumers.This research study focuses on carrying out an evaluation of natural sweeteners in fruit drinks, focusing on yacon, pomegranate syrup and maple syrup. The main objective is to analyze the impact of these sweeteners through a series of analyzes , seeks to determine the suitability of these sweeteners as naturally sweet alternatives in the formulation of fruit drinks, seeks to promote the use of natural sweeteners as healthier alternatives to artificial sweeteners and refined sugar in the food industry. This responds to the growing demand for food products that are both tasty and beneficial to health. Additionally, by evaluating the viability and impact of sweeteners such as yacon, pomegranate syrup and maple syrup in fruit drinks, it is intended to provide manufacturers and consumers with accurate and reliable information on the options available. This approach could contribute to the creation of food products more aligned with current trends in conscious and healthy consumption, which would benefit both public health and the food industry in general. The results of this research could provide valuable information for the food industry. in creating healthier and more attractive fruit drinks for health-conscious consumers.Este estudio de investigación se enfoca en llevar a cabo una evaluación de edulcorantes naturales en bebidas frutales, centrándose en el yacón, el sirope de granada y el sirope de arce el objetivo principal es analizar el impacto de estos edulcorantes a través de una serie de análisis, se busca determinar la idoneidad de estos edulcorantes como alternativas naturalmente dulces en la formulación de bebidas frutales se busca promover el uso de edulcorantes naturales como alternativas más saludables a los edulcorantes artificiales y a la azúcar refinada en la industria alimentaria. Esto responde a la creciente demanda de productos alimenticios que sean tanto sabrosos como beneficiosos para la salud. Además, al evaluar la viabilidad y el impacto de edulcorantes como el yacón, el sirope de granada y el sirope de arce en bebidas frutales, se pretende ofrecer a los fabricantes y consumidores información precisa y confiable sobre las opciones disponibles. Este enfoque podría contribuir a la creación de productos alimenticios más alineados con las tendencias actuales de consumo consciente y saludable, lo que beneficiaría tanto a la salud pública como a la industria alimentaria en general los resultados de esta investigación podrían proporcionar información valiosa para la industria alimentaria en la creación de bebidas frutales más saludables y atractivas para los consumidores preocupados por su salud.BABAHOYO: UTB, 2024Montecé Mosquera, Franklin2024-04-25T15:52:27Z2024-04-25T15:52:27Z2024info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis30 p.application/pdfhttp://dspace.utb.edu.ec/handle/49000/16304esAtribución-NoComercial-SinDerivadas 3.0 Ecuadorhttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica de Babahoyoinstname:Universidad Técnica de Babahoyoinstacron:UTB2024-04-26T08:01:51Zoai:dspace.utb.edu.ec:49000/16304Institucionalhttp://dspace.utb.edu.ec/Universidad públicahttps://utb.edu.ec/http://dspace.utb.edu.ec/oai.Ecuador...opendoar:02024-04-26T08:01:51Repositorio Universidad Técnica de Babahoyo - Universidad Técnica de Babahoyofalse |
| spellingShingle | Evaluación integral de edulcorantes naturales en bebidas frutales: un estudio de impacto, viabilidad para yacón, sirope de granada y sirope de arce. Estrada Sandoval, Carlos Alexander Alternativas saludables Edulcorantes Bebidas Alternativas naturales |
| status_str | publishedVersion |
| title | Evaluación integral de edulcorantes naturales en bebidas frutales: un estudio de impacto, viabilidad para yacón, sirope de granada y sirope de arce. |
| title_full | Evaluación integral de edulcorantes naturales en bebidas frutales: un estudio de impacto, viabilidad para yacón, sirope de granada y sirope de arce. |
| title_fullStr | Evaluación integral de edulcorantes naturales en bebidas frutales: un estudio de impacto, viabilidad para yacón, sirope de granada y sirope de arce. |
| title_full_unstemmed | Evaluación integral de edulcorantes naturales en bebidas frutales: un estudio de impacto, viabilidad para yacón, sirope de granada y sirope de arce. |
| title_short | Evaluación integral de edulcorantes naturales en bebidas frutales: un estudio de impacto, viabilidad para yacón, sirope de granada y sirope de arce. |
| title_sort | Evaluación integral de edulcorantes naturales en bebidas frutales: un estudio de impacto, viabilidad para yacón, sirope de granada y sirope de arce. |
| topic | Alternativas saludables Edulcorantes Bebidas Alternativas naturales |
| url | http://dspace.utb.edu.ec/handle/49000/16304 |