Elaboración de una bebida alcohólica con suero de leche y pulpa de taxo (passiflora var mollisima) utilizando ha-lactasa 5200 y levadura (saccharomyces cerevisiae).
The objective of this research project was to prepare an alcoholic drink with whey and taxo pulp (Passiflora var mollisima) using HA-lactase and yeast (Saccharomyces cerevisiae), since this drink may represent an intelligent strategy from the point of view commercial and sustainability. Furthermore,...
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| 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/27000/11954 |
| Fáddágilkorat: |
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Lasit fáddágilkoriid | Čoahkkáigeassu: | The objective of this research project was to prepare an alcoholic drink with whey and taxo pulp (Passiflora var mollisima) using HA-lactase and yeast (Saccharomyces cerevisiae), since this drink may represent an intelligent strategy from the point of view commercial and sustainability. Furthermore, the combination of innovative ingredients and processes opens opportunities for the creation of distinctive and attractive products in the competitive alcoholic beverage market; Therefore, to provide added value to the drink, it was chosen to flavor all treatments with taxo pulp (Passiflora var mollisima). Various studies and processes were carried out using a completely randomized block design in a 23-factorial arrangement with two repetitions. The study variables used were the concentrations of whey and taxo pulp (factor A), the concentration of yeast (factor B) and concentration of HA lactase 5200 enzyme (factor C). For this, measurements of soluble solids, pH, acidity and alcoholic strength were taken to determine the degree of fermentation; Subsequently, a physicochemical analysis of the best treatment was carried out, which turned out to be treatment T7 (a_2 b_2 c_1) which corresponds to (65% Whey + 35% Taxo Pulp) + 1.0 Yeast Concentration + 0.5 lactase enzyme, obtaining 9° alcoholic strength, 0.18 g/L (Acetic Ac.) of volatile acidity and 6.15 g/L (Tartaric Ac.) mainly. Of all the parameters analyzed, all are within the limits allowed by the standards and its different authors, creating a product that does not present any type of danger to the consumer's health. Finally, the value of the fermented drink has an affordable price of 3.47 cents. |
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