Estudio de estabilidad y vida útil de las bebidas fermentadas de yuca (manihot esculenta) con preparados enzimáticos.
This research was carried out at the Technical University of Cotopaxi, in the laboratories of the Agroindustrial Engineering Career, whose main objective was to study the stability and shelf life of fermented cassava beverages (Manihot esculenta) with enzymatic preparations, for which a study of pha...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2021
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| Accés en línia: | http://repositorio.utc.edu.ec/handle/27000/10127 |
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Afegir etiqueta | Sumari: | This research was carried out at the Technical University of Cotopaxi, in the laboratories of the Agroindustrial Engineering Career, whose main objective was to study the stability and shelf life of fermented cassava beverages (Manihot esculenta) with enzymatic preparations, for which a study of phase separation kinetics, in order to see the treatment that obtained the least sedimentation in the days of storage. The temperature, days of storage of the beverages were determined and the physical, chemical and microbiological changes were analyzed, for which a completely randomized experimental design (DCA) was applied with three factors: Factor A (types of chichas), Factor B (types of stabilizers) and Factor C (temperature), applying two repetitions with a total of 36 treatments in order to evaluate the physicochemical characteristics. The response variables that were studied in the InfoStat statistical program were: color, pH, density, ° Brix, ° Alcohol, molds and yeasts; which were compared with the NTE INEN 2262: 2013. The determination of the useful life was carried out based on the indirect accelerated method, which helped us to determine the estimated time of useful life in the 2 best treatments of each response variable. The data were taken every 4 days for 16 days, obtaining as best treatments a1: b1: c1 (White Chicha, Xanthan gum, 4 ° C), with a pH 4.55, acidity 0.037% acidity, density 1.674g/ ml, ° Brix 14.22, ° Alcohol 5.10, molds and yeasts <10 CFU / ml and for the treatment a2: b2: c2 (Chicha burned, Albumin, 20 ° C), pH 3.78, acidity 0.098%, density 1.998 g / ml, ° Brix 14.65, ° Alcohol 5.10, molds and yeasts <10CUF / ml and a3: b2: c1 (Chicha wiwis, Guar gum, 4 ° C), pH 4.77, acidity 0.102%, density 1.615 g / ml ° Brix 14.46, ° Alcohol 4.0, molds and levers <10 CFU/ ml. At the conclusion of the research, the alternative hypothesis was accepted and the null hypothesis was rejected since the types of chichas, types of stabilizers and temperatures do significantly influence the physical-chemical characteristics of the treatments. |
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