Evaluación reológica de la Chicha de jora estabilizada con un aditivo natural mucílago de linaza (linum usitatissimum)

In recent years, the consumption of flaxseed (Linum usitatissimum) has been promoted as a foodstuff because of its health benefits. The main purpose of this research was to carry out a rheological evaluation of chicha de jora stabilized with a natural additive (flaxseed mucilage), for which, the mucilage was extracted and the best treatment was identified through a physicochemical analysis (pH, density and viscosity) for which a DCA experimental design was applied under a factorial arrangement (3x3) with 2 replicates, where the study factors were the extraction time 10, 15 and 20 minutes and extraction temperature, 80, 85 and 90°C. The response variables were evaluated using the statistical program InfoStat, giving the best treatment as t9 (a3b3) corresponding to extraction time 20 minutes and extraction temperature 90°C, which characterized the mucilage with a pH of 6.81, density 1.0647 g/ml and viscosity 768 cps. Once the mucilage was extracted, the chicha de jora was prepared and the best treatment was determined by means of a physicochemical analysis (pH, acidity, turbidity, °brix and °alcoholic) for 5 days for its stabilization, for which a DBCA experimental design was applied with a factorial arrangement (2x2x2) with 2 replicates, where the study factors were the concentration of flaxseed mucilage, type of container and storage temperature. The response variables were evaluated using the statistical program InfoStat, giving as best treatment t6 (a2b1c2) corresponding to 40% mucilage concentration, glass container and storage temperature 4°C, obtaining physicochemical results of pH 4.43, acidity 0.302%, turbidity 756 NTU, °Brix 12.20%, °alcoholic 0.004% and viscosity 4330 cps. Microbiological data indicating a count <10 CFU/ml in total mesophilic aerobes, total coliforms, fecal coliforms (E.coli), molds and yeast. Nutritional values in crude fiber 0.06%, fat 0.19%, protein 0.45%, carbohydrates 11.36% and calories 48.95 Kcal/100 g. For the rheological study of the stabilized chicha de jora, data was obtained using the Ostwald De Waele equation (power law), for which a Brookfield rotational viscometer was used, using the L4 spindle with a length of 3.396 cm and a radius of 0.1588 cm, determining the shear stress and strain rate, resulting in a rheological index (n) of 0.36, consistency index (K) 0.984 Pa. s by means of a logarithmic linear regression Log (y) versus Log (r) and an apparent viscosity profile of (μa= 0.8936). The stabilized chicha de jora shows no difference in the rheological index typical of a fluid with pseudoplastic characteristics n>0.

• Κύριος συγγραφέας: Chasiloa Tipán, Valeria Karina (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2021
• Θέματα: CONSUMO DE LINAZA; CHICHA DE JORA; ANÁLISIS FISICOQUÍMICO; AGROINDUSTRIAL
• Διαθέσιμο Online: http://repositorio.utc.edu.ec/handle/27000/8158