Elaboración y caracterización de una bebida fermentada y tempeh a partir del chocho (lupinus mutabilis sweet) desamargado por fermentación
The present research project aimed to elaborate and characterize a fermented drink and tempeh from lupine (Lupinus mutabilis s.) Debittered by fermentation. In this research, an experimental design was applied under a factorial arrangement AxBxC of a completely randomized block design (DBCA) with a...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2021
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| Accés en línia: | http://repositorio.utc.edu.ec/handle/27000/8129 |
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Afegir etiqueta | Sumari: | The present research project aimed to elaborate and characterize a fermented drink and tempeh from lupine (Lupinus mutabilis s.) Debittered by fermentation. In this research, an experimental design was applied under a factorial arrangement AxBxC of a completely randomized block design (DBCA) with a total of 16 treatments with three factors and two levels, Factor A (Genetic Material); Factor B (Fermentation time); Factor C (Yeast Concentration); while, for tempeh, Factor A (Genetic Material); Factor B (Fermentation time); Factor C (Concentration of the fungus Rhizopus Oligosporus). In the case of the fermented drink, variables ° Brix, pH, % of Alcohol were measured, while in tempeh the variables percentage of Moisture and Ash taken in the treatments under study were measured. Likewise, a sensory analysis applied to a number of 20 panelists was carried out, of the sensory attributes such as color, smell, taste, aroma, texture and acceptability, where the best treatment was t1 (a1b1c1) obtaining the following physicochemical parameters performed in the Multianalytical laboratory where the following results were obtained:% alcohol 2.6, 8.60 ° Brix, pH 4.40, 0.26% acidity, 1.0231 g/ml density, an analysis of rheological parameters such as viscosity 45.60 was also performed cP, turbidity 6333 NTU; A microbiological analysis was also carried out, where the absence of salmonella, total coliforms 2.0 x 10² UFC/ml and total mesophilic aerobes 5.0 x 10³ ufc/ml were obtained, values that ensure the quality of the product. In the case of tempeh, the best treatment was established at t2 (a1b1c2), obtaining the following physicochemical parameters: 65.01% humidity, 0.91% ash, pH 6.20, in addition, a nutritional analysis was carried out, highlighting 8, 84% fat, 21.08% protein, 1.67% crude fiber, 2.49% carbohydrates and 173.84 Kcal/100g, with respect to the microbiological analysis it was obtained: mold count 1.0 x 10³ ufc/g, coliforms t. 2.3 x 10⁶ ufc/g, salmonella spp. Absence and count of yeast 3.0 x 10³ ufc/g, as a result of possible cross contamination due to lack of GMP in the process and direct handling of the final product. Finally, a cost analysis of the best treatment was carried out, highlighting for the case of the fermented drink a cost of $ 1.41 in a presentation of a 350 ml glass bottle, while for the case of tempeh a cost of $ 2.45 for a presentation of 250 g units in sealed bags, with which we can say that they are affordable prices within the product line of this type of raw material. |
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