“Estudio del efecto de la osmolalidad en una bebida hipertónica a partir de naranja (Citrus Sinensis) y zanahoria (Daucus Carota Sativus)”

The purpose of this research project was to evaluate the effect of osmolality in a hypertonic drink made from orange (Citrus sinensis) and carrot (Daucus carota sativus). This hypertonic drink contains water, carbohydrates and mineral salts, in proportions suitable for sports drinks of this type to help recover electrolytes and energy lost during physical activities. Colombian Technical Standard (NTC) 3837 was used at the time of adding the different concentrations of water, juices and salts to obtain a beverage with an osmolality range > 340 m Osm/L established by the standard, in addition to serving as a guide for the physicochemical, nutritional and microbiological parameters. In addition, the statistical program Design Expert 11.1.0.1 (Stad-Ease Inc., Minneapolis, USA) was used to obtain different formulations of the beverage and an optimal experimental run, according to the parameters established in the program, which yielded 13 experimental runs for the beverage. All samples contained 15 % water and 0,3 % mineral salts, but the concentrations of orange and carrot juice differed. In addition, the samples were subjected to a previous pasteurization of 65 °C for 30 minutes for subsequent packaging in 500 ml polyethylene containers. Tastings were carried out with the help of students of the seventh cycle of the Agroindustry career of the Technical University of Cotopaxi, where treatments 1, 8 and 13 were obtained as the best Subsequently, the program was used to obtain the most optimal experimental run in terms of osmolality and, together with a sensory analysis, the best treatment was determined, t8, which corresponds to the formulation with a salt mix of 0,25 %; water 15 %; orange juice 54,11 % and carrot juice 30.64 %; giving an osmolality of 487 mOsm/Kg. The beverage was subjected to a physicochemical analysis, where the following results were obtained: pH of 5; 0,64 % acidity; 7.8 °Brix and 1,038 g/ml density; microbiological analysis of molds, yeasts, E. Coli and total coliforms. Coli and Total Coliforms such results are

• 1. autor: Guamangate Chiguano, Freddy Xavier (author)
• Kolejni autorzy: Saldaña San Martin, Britany Kristel (author)
• Format: bachelorThesis
• Język: spa
• Wydane: 2023
• Hasła przedmiotowe: BEBIDA HIPERTÓNICA; BEBIDA DEPORTIVA; NARANJA; ZANAHORIA; AGROINDUSTRIAS
• Dostęp online: http://repositorio.utc.edu.ec/handle/27000/10866