"Evaluación de estabilizantes de una bebida alimenticia a partir de chontaduro (Bactris gasipaes)"

The objective of this research work is to evaluate the effect of different stabilizers in a food drink from the chontaduro fruit (Bactris gasipaes). The main problem to solve is the solid separation liquid present in the drink, for this a completely randomized design was applied with Trifactorial arrangement AxBxC, factor A, 4 Varieties of stabilizers (Guar gum, Xantan gum, CMC, Carrageenan), factor B , 3 types of sweeteners (Honey, Fructose And Stevia) and factor C, 2 types of concentrations (0.5% and 1%), with 24 treatments and 2 repetitions, giving a total of 48 experimental units formed by 100 g for each sample, packed for later analysis. The following ° Brix, pH, Turbidity, Calories, Acidity, Density, Viscosity and Suspended Solids Content, analyzes were performed. As best treatment a2boc1 (Carrageenan + Honey + 1%), which provides as favorable results in stability ° Brix (7 , 285), pH (5.06), Turbidity (15,9662), Calories (3738,85), Acidity (0.248017), Density (1.02964), Viscosity (396.583) and Solids in Suspension (44.25), consequently the data of the sweetener with better relevance ° Brix (13.2456), pH (4.72937), Turbidity (15.995), Calories (3739.94), Acidity (0.410375), Density (1.0238), Viscosity (518.562) and Solids in Suspension (39 ,875), in terms of stabilizer concentrations, the drink had better homogenization at 1%. Key words: Evaluation, Stabilizers, Sweeteners, Turbidity, Density, Brix Degrees, pH, Acidity.

• প্রধান লেখক: Martinez Zambrano, Nataly Nicole (author)
• বিন্যাস: bachelorThesis
• ভাষা: spa
• প্রকাশিত: 2017
• বিষয়গুলি: Evaluación, Estabilizantes, Endulcorantes; Turbidez, Densidad, Grados Brix pH, aCIDEZ
• অনলাইন ব্যবহার করুন: http://repositorio.uteq.edu.ec/handle/43000/4107