Optimización del proceso de elaboración de bebidas fermentadas a base de yuca (Manihot esculenta) mediante preparados enzimáticos.

In the present investigation, the objective was to optimize the elaboration of fermented drinks based on cassava (Manihot esculenta) by means of enzymatic preparations for which a technological process was designed, evaluating the effect of the cassava steam cooking time, the concentration of masato and enzymes in the physicochemical characteristics and thereby optimize the production process of fermented cassava beverages with enzymatic preparations based on pH, titratable acidity and soluble solids. The study factors were (A) steam cooking time (30 - 40°C), (B) concentration of masate (30 - 35%) and (C) type of enzymes (α and β amylase), for the Statistical analysis The response surface design was used through the use of the Design-Expert program version 8.0.6 with which it was determined that there is statistical significance in the acidity with respect to the concentration of masate (pB = 0.0077) and for the pH variable in relation to the interaction of steam cooking time and masate concentration (pAB=0.0271). As a result of the optimization, 40 min is proposed for the steam cooking time, 35% for the concentration of masate and α – β amylase as enzymes, obtaining similar results in the laboratory as follows: pH (3.9), soluble solids (6.77 °Brix) and titratable acidity (1.90g/L).

• Príomhchruthaitheoir: Andrade Aulestia, Patricia Marcela (author)
• Formáid: masterThesis
• Teanga: spa
• Foilsithe / Cruthaithe: 2022
• Ábhair: OPTIMIZACIÓN; PREPARADOS; ENZIMÁTICOS; FÍSICOQUÍMICA; AGROINDUSTRIA
• Rochtain ar líne: http://repositorio.utc.edu.ec/handle/27000/9067