Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus)
In the present research project, it was carried out with the purpose of obtaining a study of the osmolality of a drink based on jicama (Pachyrhizus erosus)”, for their respective formulations, an experimental design of A*B*C random complete blocks was carried out with 2 repetitions where the study f...
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| Formaat: | bachelorThesis |
| Taal: | spa |
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2022
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| Online toegang: | http://repositorio.utc.edu.ec/handle/27000/10451 |
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Voeg label toe | _version_ | 1862869131634671616 |
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| author | Tamayo Nieves, Joyce Naomy |
| author2 | Verdezoto Ortiz, Priscila Micaela |
| author2_role | author |
| author_facet | Tamayo Nieves, Joyce Naomy Verdezoto Ortiz, Priscila Micaela |
| author_role | author |
| collection | Repositorio Universidad Técnica de Cotopaxi |
| dc.contributor.none.fl_str_mv | Molina Borja, Franklin Antonio |
| dc.creator.none.fl_str_mv | Tamayo Nieves, Joyce Naomy Verdezoto Ortiz, Priscila Micaela |
| dc.date.none.fl_str_mv | 2022-03 2023-06-21T16:09:18Z 2023-06-21T16:09:18Z |
| dc.format.none.fl_str_mv | 169 páginas application/pdf |
| dc.identifier.none.fl_str_mv | Tamayo Nieves Joyce Naomy, Verdezoto Ortiz Priscila Micaela (2022); Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus). UTC. Latacunga. 169 p. PC-002644 http://repositorio.utc.edu.ec/handle/27000/10451 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Ecuador : Latacunga: Universidad Técnica de Cotopaxi (UTC) |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica de Cotopaxi instname:Universidad Técnica de Cotopaxi instacron:UTC |
| dc.subject.none.fl_str_mv | JÍCAMA BEBIDA OSMOLALIDAD AGROINDUSTRIAL |
| dc.title.none.fl_str_mv | Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus) |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | In the present research project, it was carried out with the purpose of obtaining a study of the osmolality of a drink based on jicama (Pachyrhizus erosus)”, for their respective formulations, an experimental design of A*B*C random complete blocks was carried out with 2 repetitions where the study factors were jicama-water ratio and jicama, types of sodium acid salts, magnesium citrate and citric acid; salt concentration 0.2g, 0.5g giving a total of 12 treatments. The response variables were evaluated using the InfoStat statistical program, giving T7 (a2b1c1) as the best treatment. It was the most acceptable in terms of osmolality, since it was chosen for its attributes in the organoleptic analysis as well; which corresponds to the jicama-based drink with the formulation of Jícama 100, Sodium Acid, 0.2g, for this reason it is prolonged that T7 corresponds to a hypertonic drink due to its osmolality value, which is 394mOsm/L. According to the physicochemical, microbiological and nutritional value analyzes of the best treatment T7 (a2b1c1). In the analysis carried out, the following results were obtained: a percentage of 0.55% ash, 0.23% protein, 9.42% total solids, 8.64% total carbohydrates, 477.97 mg/100g of sodium, these percentages are established within the established range of the INEN 783 standards. In the microbiological analysis of the best treatment, ˂10 molds, ˂10 total coliforms are ˂10 CFU/g, these do not indicate that it is within the parameters established according to the rule. It has a nutritional value of 21% sodium, 7% carbohydrates, 0% dietary fiber and 0% protein which is evaluated in a 2000 cal diet. This hypertonic drink has great sources of energy and necessary electrolytes that the body needs to rehydrate. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTC_635cf10dc2cf8f0becfc890f9b6f5836 |
| identifier_str_mv | Tamayo Nieves Joyce Naomy, Verdezoto Ortiz Priscila Micaela (2022); Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus). UTC. Latacunga. 169 p. PC-002644 |
| instacron_str | UTC |
| institution | UTC |
| instname_str | Universidad Técnica de Cotopaxi |
| language | spa |
| network_acronym_str | UTC |
| network_name_str | Repositorio Universidad Técnica de Cotopaxi |
| oai_identifier_str | oai:repositorio.utc.edu.ec:27000/10451 |
| publishDate | 2022 |
| publisher.none.fl_str_mv | Ecuador : Latacunga: Universidad Técnica de Cotopaxi (UTC) |
| reponame_str | Repositorio Universidad Técnica de Cotopaxi |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica de Cotopaxi - Universidad Técnica de Cotopaxi |
| repository_id_str | 0 |
| rights_invalid_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ |
| spelling | Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus)Tamayo Nieves, Joyce NaomyVerdezoto Ortiz, Priscila MicaelaJÍCAMABEBIDAOSMOLALIDADAGROINDUSTRIALIn the present research project, it was carried out with the purpose of obtaining a study of the osmolality of a drink based on jicama (Pachyrhizus erosus)”, for their respective formulations, an experimental design of A*B*C random complete blocks was carried out with 2 repetitions where the study factors were jicama-water ratio and jicama, types of sodium acid salts, magnesium citrate and citric acid; salt concentration 0.2g, 0.5g giving a total of 12 treatments. The response variables were evaluated using the InfoStat statistical program, giving T7 (a2b1c1) as the best treatment. It was the most acceptable in terms of osmolality, since it was chosen for its attributes in the organoleptic analysis as well; which corresponds to the jicama-based drink with the formulation of Jícama 100, Sodium Acid, 0.2g, for this reason it is prolonged that T7 corresponds to a hypertonic drink due to its osmolality value, which is 394mOsm/L. According to the physicochemical, microbiological and nutritional value analyzes of the best treatment T7 (a2b1c1). In the analysis carried out, the following results were obtained: a percentage of 0.55% ash, 0.23% protein, 9.42% total solids, 8.64% total carbohydrates, 477.97 mg/100g of sodium, these percentages are established within the established range of the INEN 783 standards. In the microbiological analysis of the best treatment, ˂10 molds, ˂10 total coliforms are ˂10 CFU/g, these do not indicate that it is within the parameters established according to the rule. It has a nutritional value of 21% sodium, 7% carbohydrates, 0% dietary fiber and 0% protein which is evaluated in a 2000 cal diet. This hypertonic drink has great sources of energy and necessary electrolytes that the body needs to rehydrate.En el presente proyecto de investigación se realizó con la finalidad de obtener un estudio de la osmolalidad de una bebida a base de jícama (Pachyrhizus erosus)”, para sus respectivas formulaciones se realizó un diseño experimental diseño de bloques completos al azar de A*B*C con 2 repeticiones en donde los factores de estudio fueron relación jícama-agua y jícama, tipos de sales ácido sódico, citrato de magnesio y ácido cítrico; concentración de sales 0.2g, 0.5g dando un total de 12 tratamientos. Las variables respuestas fueron evaluadas mediante el programa estadístico InfoStat dando como mejor tratamiento el T7 (a2b1c1) fue el más aceptable en los valores de osmolalidad, ya que de igual forma en el análisis organoléptico fue escogido por sus atributos; que corresponden a la bebida a base de jícama con la formulación de Jícama 100, Ácido Sódico, 0.2g, por ello se determinó que el T7 corresponde a una bebida hipertónica por su valor de osmolalidad que es 394mOsm/L. De acuerdo a los análisis fisicoquímicos, microbiológicos y valor nutricional del mejor tratamiento T7 (a2b1c1). En el análisis realizado se obtuvo los siguientes resultados, un porcentaje de 0,55% de ceniza, 0,23% de proteína, 9.42% de solidos totales,8.64% de carbohidratos totales, 477,97 mg/100g de sodio, estos porcentajes están establecidos dentro del rango establecido de las normas INEN 783. En el análisis microbiológico del mejor tratamiento los ˂10 mohos, ˂10 coliformes totales Son ˂10 UFC/g, estos nos indican que está dentro de los parámetros establecidos según la norma. Posee un valor nutricional de 21% de sodio, 7% de carbohidratos, 0% de fibra dietética y el 0% de proteína lo cual esta evaluada en una dieta de 2000 cal. Esta bebida hipertónica posee grandes fuentes de energía y electrolitos necesarios que el cuerpo necesita para rehidratarse.Ecuador : Latacunga: Universidad Técnica de Cotopaxi (UTC)Molina Borja, Franklin Antonio2023-06-21T16:09:18Z2023-06-21T16:09:18Z2022-03info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis169 páginasapplication/pdfTamayo Nieves Joyce Naomy, Verdezoto Ortiz Priscila Micaela (2022); Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus). UTC. Latacunga. 169 p.PC-002644http://repositorio.utc.edu.ec/handle/27000/10451spahttp://creativecommons.org/licenses/by-nc-sa/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica de Cotopaxiinstname:Universidad Técnica de Cotopaxiinstacron:UTC2023-06-22T08:00:42Zoai:repositorio.utc.edu.ec:27000/10451Institucionalhttp://repositorio.utc.edu.ec/Universidad públicahttps://www.utc.edu.ec/..Ecuador...opendoar:02026-04-19T03:38:23.156863Repositorio Universidad Técnica de Cotopaxi - Universidad Técnica de Cotopaxitrue |
| spellingShingle | Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus) Tamayo Nieves, Joyce Naomy JÍCAMA BEBIDA OSMOLALIDAD AGROINDUSTRIAL |
| status_str | publishedVersion |
| title | Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus) |
| title_full | Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus) |
| title_fullStr | Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus) |
| title_full_unstemmed | Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus) |
| title_short | Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus) |
| title_sort | Estudio de osmolalidad de una bebida a base de jícama (Pachyrhizus erosus) |
| topic | JÍCAMA BEBIDA OSMOLALIDAD AGROINDUSTRIAL |
| url | http://repositorio.utc.edu.ec/handle/27000/10451 |