Evaluación de la concentración de hoja de nopal (Opuntia ficus – indica) y maracuyá (Passiflora edulis) en la elaboración de una bebida utilizando dos estabilizantes (CMC y goma xantan) y dos endulzantes (miel de abeja y estevia) para determinar los parámetros reológicos y sensoriales en la Unidad Operativa de Investigación y Desarrollo – UODIDE, de la Facultad de Ciencia e Ingeniería en Alimentos de la Universidad Técnica de Ambato en el Período 2015 – 2016

The nopal (Opus ficus indica) and passion fruit (Passiflora edulis) water was prepared at different concentrations, using two stabilizers and two sweeteners. Twelve treatments were used using an experimental design A × B × C, with factor a being the concentrations of nopal and passion fruit, factor B stabilizers, being CMC and xanthan gum, and factor C were sweeteners being the same honey and stevia. A physical chemical analysis of the raw material used was carried out, for the sensorial analysis worked in two stages, the first one with the twelve treatments, there was a pre-selection of five treatments in the study due to the suggestion of the scavengers. The best treatment, which for a sensorial analysis was treatment four, which had the following composition: 12.5% of leaf extract of nopal, 87.5% of passion fruit´s pulp, xanthan gum and honey . From this treatment proceeded to the determination of several analyzes such as the physical chemical, the beverage contains 1,986% citric acid, a pH of 3.19; 7.3 °Brix; and the density of 1.037 g/ml. The rheological parameters determined were the viscosity, consistency index and flow behavior index; The test was carried out at three temperatures 8 °C, 20° and 35 °C. The viscosity at 8 °C was 28.384 [mPa×s], at 20 °C it was 21,679 [mPa×s] and the 35 °C it was 20,839 [mPa×s]. Similarly the consistency index was determined at 8 °C, 20° C and 35 °C, whose values were 0.077399 [Pa×s^n]; 0.0747680 [Pa×s^n]; 0,104007 [Pa×s^n] respectively. Flow behavior index values were 0.726958 at 8 °C; 0.613889 20 °C and 0.450024 at 35 °C. This indicates that the beverage has a pseudoplastic behavior since the behavioral index: n <1. A microbiological study was carried out which allowed to establish the useful life of the beverage, being the same of 5 months, because the microbiological parameters are in agreement with the respective INEN technique . According to the proximal or nutritional analyzes the beverage contains 0.272% (N×0.625) protein, 0.484% total dietary fiber; Contributes with an energy of 27 Kcal, 0,18% of ashes; 1,739 mg/100g of iron; 186,706 mg/100g of calcium. The following vitamins were determined: A<3.35 IU/100g; C 2.41 IU/100g and D <0.01 IU/100g. The cost of producing the best treatment was $32,956.

• מחבר ראשי: Sangucho Verdezoto, Cristian Edwin (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2016
• נושאים: ELABORACIÓN; ENDULZANTES; BEBIDA
• גישה מקוונת: http://repositorio.utc.edu.ec/handle/27000/5520