Mejoramiento del proceso de elaboración de una bebida a base de coronta de maíz negro (Zea mays L.) en la asociación virgen del tránsito de la parroquia Guaytacama
The current research project aims to improve the elaboration process of a beverage from black corn cob (Zea mays L.) in the “Virgen del Transito” Association of the Guaytacama parish. the psychochemical and sensory methodology was used with a completely randomized block design (CRBD) in a factorial...
Furkejuvvon:
| Váldodahkki: | |
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| Eará dahkkit: | |
| Materiálatiipa: | bachelorThesis |
| Giella: | spa |
| Almmustuhtton: |
2024
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| Fáttát: | |
| Liŋkkat: | http://repositorio.utc.edu.ec/handle/27000/11896 |
| Fáddágilkorat: |
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Lasit fáddágilkoriid | Čoahkkáigeassu: | The current research project aims to improve the elaboration process of a beverage from black corn cob (Zea mays L.) in the “Virgen del Transito” Association of the Guaytacama parish. the psychochemical and sensory methodology was used with a completely randomized block design (CRBD) in a factorial arrangement 3*2 with a total of 6 treatments with two replications, in order to prolong its stability, the drink was made from two types of sweeteners (sugar, panela and stevia) and two types of preservatives (potassium sorbate and sodium benzoate). Physicochemical, sensory, nutritional, and microbiological analyses were evaluated. The results revealed that sweeteners had a significant impact on the parameters of soluble solids, pH, titratable acidity, density, and turbidity of the beverage. Final values were obtained in soluble solids of 6.60 ° Brix; pH of 3.81; titratable acidity of 0.19%; constant density at 1030g/m3 and turbidity of 399 NTU. Analyzed under the NTE INEN 2304, 2017 and UNE-EN ISO 7027-1, 2016 regulations, the t4 treatment with the combination of panela and sodium benzoate was highlighted, which presented the best results compared to other treatments. A microbiological analysis of the best treatment was carried out, which indicated that it complies with the acceptable standards according to the COLOMBIAN TECHNICAL STANDARD NTC 3549 for the presence of microorganisms. The nutritional results of the best treatment showed a protein content of 1.07% fat, 0.12% fiber, 0.1% ash, 1.70% carbohydrates and calories of 12.16%. In addition, the study on the shelf life of the best treatment showed that the product remains stable for 30 days, with microbiological results within the limits allowed according to Resolution No. 1407 of 2022, which establishes microbiological criteria that foods must meet. The retail price of the drink is estimated to be $0.76 in a 500 ml presentation, so it is concluded that it is a viable product that can be introduced to the market. |
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