Elaboración de una bebida nutritiva utilizando: spirulina (Spirulina platensis), y mora (Morus nigra), con tres concentraciones y dos tipos de conservantes (Benzoato de sodio y Sorbato de potasio)
The following investigation was developed at “Andesspirulina”, company with the object to let people know a new alternative of consumption, making a nutritious drink with spirulina and blackberry, being that this drink presents a high nutritious value according to the analysis done, this drink thank...
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2013
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| 主題: | |
| オンライン･アクセス: | http://repositorio.utc.edu.ec/handle/27000/2669 |
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タグ追加 | 要約: | The following investigation was developed at “Andesspirulina”, company with the object to let people know a new alternative of consumption, making a nutritious drink with spirulina and blackberry, being that this drink presents a high nutritious value according to the analysis done, this drink thanks to its valuable components gives lots of benefits for those who like to include it in their diet. This investigation was made by a sensorial analysis made by taster where attributes, like smell, color, taste consistency, acceptability and chemistry like (°Brix and pH). It was determined that the best treatment is t4 (25% of spirulina and 75% blackberry) due that blackberry has a great acceptance between consumers, unlike spirulina that didn’t have the same acceptance, as a preservative it was used potassium sorbate since it doesn’t modify the drinks characteristics…. |
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