ESTUDIO DE LA INFLUENCIA DE LAS ESPECIAS, PIMIENTA DIOICA (Myrtus dioica L.) Y CLAVO DE OLOR (Syzygium aromaticum) EN LAS CARACTERÍSTICAS FISICOQUÍMICAS Y SENSORIALES EN UNA BEBIDA DESTILADA A PARTIR DEL MUCÍLAGO DE CACAO

The purpose of this research was to take advantage of the "cocoa mucilage" by obtaining a distilled beverage with the spices pepper dioica (Myrtus dioica L.) and clove (Syzygium aromaticum). A completely randomized experimental design (CRD) with 8 treatments and 3 replicates was applied to obtain 24 experimental units. The physicochemical parameters were evaluated and the results were: pH (4,12 - 4.50), alcohol content (47,59 – 48,41), density (0,929 – 0,934), titratable acidity (0,31 – 0,38), aldehydes (0,0003 – 0,0010), methanol (0,006 – 0,015). The sensory characteristics were evaluated in the visual, olfactory, taste and acceptability phases, showing T3PD2 (dioica pepper (1 %) + 2 months) as the best treatment in the beverage of cocoa mucilage in the agroindustrial sector for the elaboration of different processes. It is important to mention that the values of this research are within the parameters established in the INEN norms and also in other research related to the production of distilled beverages.

• Главный автор: Pincay Bermúdez , Brigithe Anabella (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2023
• Предметы: Especias, fisicoquímicos, bebida destilada, análisis sensorial, mucílago de cacao
• Online-ссылка: https://repositorio.uteq.edu.ec/handle/43000/8025