Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) .
In a recent study, hibiscus inflorescences were examined alongside various types and concentrations of sweeteners to assess their interaction in 12 experimental treatments. These treatments were designed to investigate how hibiscus flower, sweeteners, and the Scoby consortium interact with each othe...
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| Формат: | masterThesis |
| Мова: | spa |
| Опубліковано: |
2024
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| Онлайн доступ: | http://repositorio.utc.edu.ec/handle/27000/12194 |
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Додати тег | _version_ | 1839405316532338688 |
|---|---|
| author | Rogel Barrezueta, Jefferson Clemente |
| author_facet | Rogel Barrezueta, Jefferson Clemente |
| author_role | author |
| collection | Repositorio Universidad Técnica de Cotopaxi |
| dc.contributor.none.fl_str_mv | Morales Padilla, María Monserrath |
| dc.creator.none.fl_str_mv | Rogel Barrezueta, Jefferson Clemente |
| dc.date.none.fl_str_mv | 2024-03-13T15:00:56Z 2024-03-13T15:00:56Z 2024 |
| dc.format.none.fl_str_mv | 74 páginas application/pdf |
| dc.identifier.none.fl_str_mv | Rogel Barrezueta, Jefferson Clemente (2024), Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) . UTC. Latacunga. 74 p. MUTC-001851 http://repositorio.utc.edu.ec/handle/27000/12194 |
| 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 | COMPUESTOS BIACTIVOS CARACTERIZACIÓN FERMENTACIÓN FLORES DE JAMAICA AGROINDUSTRIA |
| dc.title.none.fl_str_mv | Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) . |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/masterThesis |
| description | In a recent study, hibiscus inflorescences were examined alongside various types and concentrations of sweeteners to assess their interaction in 12 experimental treatments. These treatments were designed to investigate how hibiscus flower, sweeteners, and the Scoby consortium interact with each other. Concentrations were determined through preliminary tests, revealing Treatment 11 as the most effective among the 12 evaluated. During these trials, hibiscus inflorescences were characterized at specific concentrations (0.62 g, 1.25 g, and 2.5 g per 1000 ml of water). A fermentation analysis was conducted in combination with the Scoby consortium, assessing physicochemical properties, antioxidant compounds, microbiological aspects, colorimetry, proximal analysis, and sensory evaluation. Fermentation took place over 60 hours using various standardized methods based on pH, titratable acidity, soluble solids, and antioxidant compounds. Subsequently, the treatments (beverages) underwent freeze-drying at -20°C and -30 mmHg pressure for 5 days, with the addition of maltodextrin (5 g/100 ml). The best treatments were determined based on their polyphenol content, flavonoids, and antioxidant capacity. Microbiological analyses of lactic acid bacteria, proximal analyses, mineral content, colorimetry (CIELAB), and sensory analysis were conducted. Upon concluding the study, it was found that Treatment 11 (0.625g of hibiscus inflorescences with 8% panela) exhibited a lactic acid bacteria content of 4.2x103 CFU, polyphenols of 1.13 mg GAE/100 ml, flavonoids of 7.29 mg quercetin/100 ml, antioxidant capacity of 93.63 µg Trolox equivalent/100 ml, 0.21% protein, 0.80% ash, 6.06% moisture, and 9.38 ppm iron content, therefore, it was selected as the most effective treatment. |
| eu_rights_str_mv | openAccess |
| format | masterThesis |
| id | UTC_f88c555b4c45b8490d41d19ae84a4f4c |
| identifier_str_mv | Rogel Barrezueta, Jefferson Clemente (2024), Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) . UTC. Latacunga. 74 p. MUTC-001851 |
| 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:27000/12194 |
| publishDate | 2024 |
| 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 | Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) .Rogel Barrezueta, Jefferson ClementeCOMPUESTOS BIACTIVOSCARACTERIZACIÓNFERMENTACIÓNFLORES DE JAMAICAAGROINDUSTRIAIn a recent study, hibiscus inflorescences were examined alongside various types and concentrations of sweeteners to assess their interaction in 12 experimental treatments. These treatments were designed to investigate how hibiscus flower, sweeteners, and the Scoby consortium interact with each other. Concentrations were determined through preliminary tests, revealing Treatment 11 as the most effective among the 12 evaluated. During these trials, hibiscus inflorescences were characterized at specific concentrations (0.62 g, 1.25 g, and 2.5 g per 1000 ml of water). A fermentation analysis was conducted in combination with the Scoby consortium, assessing physicochemical properties, antioxidant compounds, microbiological aspects, colorimetry, proximal analysis, and sensory evaluation. Fermentation took place over 60 hours using various standardized methods based on pH, titratable acidity, soluble solids, and antioxidant compounds. Subsequently, the treatments (beverages) underwent freeze-drying at -20°C and -30 mmHg pressure for 5 days, with the addition of maltodextrin (5 g/100 ml). The best treatments were determined based on their polyphenol content, flavonoids, and antioxidant capacity. Microbiological analyses of lactic acid bacteria, proximal analyses, mineral content, colorimetry (CIELAB), and sensory analysis were conducted. Upon concluding the study, it was found that Treatment 11 (0.625g of hibiscus inflorescences with 8% panela) exhibited a lactic acid bacteria content of 4.2x103 CFU, polyphenols of 1.13 mg GAE/100 ml, flavonoids of 7.29 mg quercetin/100 ml, antioxidant capacity of 93.63 µg Trolox equivalent/100 ml, 0.21% protein, 0.80% ash, 6.06% moisture, and 9.38 ppm iron content, therefore, it was selected as the most effective treatment.En un estudio reciente, se examinaron las inflorescencias de jamaica junto con diferentes tipos y concentraciones de edulcorantes para evaluar su interacción en 12 tratamientos experimentales. Estos tratamientos fueron diseñados para analizar cómo la flor de jamaica, los edulcorantes y el consorcio Scoby interactúan entre sí. Las concentraciones se determinaron a través de pruebas preliminares, revelando que el Tratamiento 11 fue el más efectivo entre los 12 evaluados. Se realizó un estudio donde se caracterizó inflorescencias de jamaica en concentraciones de 0,625 g, 1,25 g y 2,5 g /1000 ml de agua como base de estudio. Se observó que, a mayor concentración de inflorescencias, los contenidos antioxidantes eran mayores. Se analizó la influencia de fermentación con el consorcio Scoby (Symbiotic Culture of Bacteria and Yeast), evaluando características como propiedades físico-químicas, bioactivas (compuestos antioxidantes), microbiológicas, análisis proximal, colorimetría y su evaluación sensorial. La fermentación duró 60 horas y utilizando métodos estandarizados se evaluó el pH que durante la fermentación fluctuó entre 2.7-3.8; acidez titulable (0.0035-0.2187) % de ácido acético, contenido de sólidos solubles entre 5- 8 °Brix y capacidad antioxidante de (69.363-175.00) µg de Eq Trolox/100 ml. Finalizado la fermentación, se liofilizó con maltodextrina. El mejor tratamiento se determinó en base al contenido de polifenoles, flavonoides y capacidad antioxidante que fue T11(0.625g de inflorescencias de jamaica con 8% de panela) de acuerdo a los siguientes resultados el recuento de BAL: 4.2x103UFC/g; contenido de polifenoles de 1.13 EAG/100 ml; flavonoides 7.29 mg de quercetina/100 ml, una capacidad antioxidante de 93.63 µg Trolox/100 ml un análisis proximal que contiene: 0.219% de proteína, 0.8% de ceniza, 6.06% de humedad y contenido de hierro de 9.38 ppm por ello se puede concluir que es un producto viable y benéfico para el consumidor.Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC).Morales Padilla, María Monserrath2024-03-13T15:00:56Z2024-03-13T15:00:56Z2024info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis74 páginasapplication/pdfRogel Barrezueta, Jefferson Clemente (2024), Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) . UTC. Latacunga. 74 p.MUTC-001851http://repositorio.utc.edu.ec/handle/27000/12194spahttp://creativecommons.org/licenses/by-nc-sa/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica de Cotopaxiinstname:Universidad Técnica de Cotopaxiinstacron:UTC2024-03-13T15:00:56Zoai:repositorio.utc.edu.ec:27000/12194Institucionalhttp://repositorio.utc.edu.ec/Universidad públicahttps://www.utc.edu.ec/..Ecuador...opendoar:02025-08-03T03:49:38.925422Repositorio Universidad Técnica de Cotopaxi - Universidad Técnica de Cotopaxitrue |
| spellingShingle | Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) . Rogel Barrezueta, Jefferson Clemente COMPUESTOS BIACTIVOS CARACTERIZACIÓN FERMENTACIÓN FLORES DE JAMAICA AGROINDUSTRIA |
| status_str | publishedVersion |
| title | Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) . |
| title_full | Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) . |
| title_fullStr | Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) . |
| title_full_unstemmed | Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) . |
| title_short | Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) . |
| title_sort | Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) . |
| topic | COMPUESTOS BIACTIVOS CARACTERIZACIÓN FERMENTACIÓN FLORES DE JAMAICA AGROINDUSTRIA |
| url | http://repositorio.utc.edu.ec/handle/27000/12194 |