Caracterización de una bebida isotónica elaborada a partir del extracto de agave (Agave americana L) y mortiño (Vaccinium floribundum Kunth).

The objective of this research is to characterize an isotonic beverage made from agave extract (Agave americana L) and mortiño (Vaccinium floribundum Kunth). To design the formulation of the beverage, three combinations of concentrations of agave extract (Agave americana L), mortiño (Vaccinium floribundum Kunth) and sweetener were used, in addition to salts in percentages as established by Colombian Technical Standard (NTC) 3837. In which the completely randomized block design (DBCA) was applied in a 3*2 factorial arrangement with 3 replicates of osmolality measurement being the main factor of study and sensory analysis. To determine the best treatment, the osmolality analysis was carried out, as well as evaluating the level of acceptability to determine the best treatment t1 (t1b1), which belongs to the isotonic drink with extract ratio 3:1, thus giving an osmolality of 338.33 mOsm/L. The results of the physicochemical analyses were: 13.50 mEq/L sodium, 4.05 mEq/L potassium, 2.96 mEq/L calcium and 0.93 mEq/L magnesium. The results of the corresponding microbiological analyses such as: Molds, Yeasts, E. Coli and Total Coliforms, obtaining as a result |<10 CFU| in all the counts. The isotonic drink, being elaborated with natural ingredients, provides carbohydrates without the need to add them artificially, besides the drink has electrolytes that are necessary to rehydrate the body.

• Главный автор: Caiza Calo, Jhon Paul (author)
• Другие авторы: De la Cruz Broncano, Carlos Andrés (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2022
• Предметы: BEBIDA; ISOTÓNICA; AGAVE; AGROINDUSTRIAL
• Online-ссылка: http://repositorio.utc.edu.ec/handle/27000/10450