Efecto de la adicción de flor de Jamaica (Hibiscus sabdariffa L.) Fresa y deshidratada sobre el color CIE L*a*b* y las propiedades sensoriales de una bebida alcohólica

Jamaica contains two colorful pigments: hibiscin and gossipitin, which are used in syrups and to give colorful hues to liqueurs, but which are little known by sugarcane growers producing ethyl alcohol in Ecuador. The objective was to determine the effect of fresh and dehydrated Jamaica flower (Hibiscus sabdariffa L.) on the color through the CIE L* a*b* space and sensory properties of an alcoholic beverage. The factorial arrangement was A*B, with A being the state of the Jamaica flower (dehydrated, fresh and dehydrated combination - fresh) and B the dose (6,5 and 10 g / L of ethyl alcohol) and its dependent variables were the colorimetry through the L*a*b* space, sensometry and physicochemical properties. The ethyl alcohol produced in the Pangua canton, in the province of Cotopaxi - Ecuador, was redistilled in a distiller with 4 theoretical plates with a nominal capacity of 50 L, obtaining an ethyl alcohol of 83 °GL, it was diluted up to 60 °GL and Jamaica flower was added to subsequently heat up to 64,7 °C for 5 minutes, sieved, then lowered with treated water to 17 °GL and packaged in 750 mL transparent glass. RGB values were obtained using a Lutron RGB-1002 colorimeter, which was converted to L*a*b* and then to luminosity, purity and tone. The experimental responses were statistically analyzed using the Friedman and Holm test, concluding that the best treatment was the combination a1b0 (10 grams of dehydrated flower /L of ethyl alcohol) presenting the following indicators: L* 21,76; C* 47,75; hab* 34,71.

• 1. Verfasser: Sánchez Bravo, Erick Joel (author)
• Format: bachelorThesis
• Sprache: spa
• Veröffentlicht: 2021
• Schlagworte: Tonalidad,; Flor de Jamaica; Bebida alcohólica; Lavonoides
• Online Zugang: https://repositorio.uteq.edu.ec/handle/43000/6452