Evaluación del contenido de polifenoles totales y características sensoriales de una bebida alcohólica tipo vino tinto a base de maíz (Zea Mays L.), morado y rojo

Traditionally in Ecuador and other Latin American countries alcoholic beverages are prepared based on purple corn; however, the total polyphenol contents are unknown. The objective of the research is to evaluate the content of total polyphenols and sensory characteristics of an alcoholic beverage based on Zea mays L. purple and red. For the development of the formulations, two varieties of corn (purple and red) and three concentrations of soluble solids from the initial must (15, 18 and 21 ºBrix) were used. The dried corn was cooked for 30 minutes with fruits (green apple, pineapple and lemon juice) and the resulting infusion was adjusted to the content of soluble solids (ºBrix) indicated, followed by a fermentation with Saccharomyces cerevisiae for 5 days, performing the first transfer. The drink was pasteurized at 64.7 ºC for three minutes, left to rest for 21 days in amber glass containers, then the second transfer was carried out. The experimental responses of the content of total polyphenols (gallic acid); in addition to other physical-chemical and sensory analyzes. The results were statistically analyzed using the non-parametric Friedman and Holm tests. The best treatment was T3 (purple corn; 21 ºBrix must) showing gallic acid values 177.26 mg / L, a pH of 4.80, 8.83 ºBrix of soluble solids; viscosity 1.2860 cP; acidity 0.17% (citric acid) and an alcoholic degree of 8.14ºGL. Key words: Gallic acid, non-distilled beverages, Friedman test, Holm test.

• 1. autor: Bravo Pinargote, Haidy Leonor (author)
• Format: bachelorThesis
• Język: spa
• Wydane: 2021
• Hasła przedmiotowe: Ácido gálico; Bebidas no destiladas; Test de Friedman; Test de Holm
• Dostęp online: https://repositorio.uteq.edu.ec/handle/43000/6456