ENERCHIÍA

The project research was based on the elaboration of a drink of chia (Salvia hispanica l.) and Strawberry (Fragaria vesca) using two stabilizers (CMC and rubber xanthana) and two sweeteners (sucrose and honey) performed in the laboratory of research in processing of fruits and vegetables from the Cotopaxi Technical University. The problem was to industrialize the chia fusing with strawberries, an innovative, natural and nutritious drink; because in the Cotopaxi province and Latacunga Canton the chia is not sold in processed way. The success of this research was the experimental design DBCA (design of completely randomized blocks in factorial arrangement of 2 X 2 with 3 replicates) to determine the best treatments and Infostat program. The two best treatments were t1 (sacarosa+ xanthan gum) and t2 (sucrosa+CMC). Physical and chemical analyses were performed in the laboratory of research in analysis of food from the Cotopax Technical University and the results were: 3.95 pH, acidity (0.63 g / 100 ml), 6 degrees Brix; microbiological and nutritional analyses were performed in the laboratory of control and analysis of food (LACONAL) and the results were: total coliforms (> 10 cfu/g) and e. coli (> 10 cfu/g) allowed according to the Ecuadorian INEN technique (2 337:2008). In terms of nutritional content was obtained: Ash (0,113%), protein (0,237%), total solids (4.70%), fat (0,221%). Total dietary fiber (0.024%), total carbohydrates (4.1%) and energy (20 kcal / 100g) with respect to t1 that was also the best organoleptic characteristics. Finally, the price of sale of the best treatment t1 (sacarosa+ xanthan gum) is of $ 0.99 cents. , per 300 ml drink.

• Auteur principal: Almeida Ronquillo, Estefanía Rocío (author)
• Autres auteurs: Guamaní Vilcaguano, Rosa Alexandra (author)
• Format: bachelorThesis
• Langue: spa
• Publié: 2017
• Sujets: SACAROSA; MIEL DE ABEJA; CHÍA Y FRUTILLA; AGROIENDUSTRIAL
• Accès en ligne: http://repositorio.utc.edu.ec/handle/27000/8482