Mucílago de cacao (Theobroma cacao L.), nacional y trinitario para la obtención de una bebida hidratante.

The objective of the present investigation was to evaluate the physical-chemical and sensorial quality of a moisturizing beverage with different levels of mucilage of National Cocoa (Theobroma cacao L.) and Trinitario origin. A completely randomized experimental design was used within a 2 x 3 bifactorial array (factor A = cocoa mucilage variety, factor B = 25%, 35% and 45% mucilage concentrations), with four replicates, within one formulation base; Tukey test was used to determine differences between treatments (p <0.05). The evaluation of the physical-chemical parameters showed that the origin of the mucilage, used in the elaboration of the moisturizing beverage, influenced the nutritional content, in particular the National variety, in which a greater contribution to the physical-chemical characteristics was observed. With regard to mucilage concentrations (factor B), a directly proportional relationship between factor level (% mucilage) and nutritional content was observed; The microbiological evaluation of total aerobes, molds and yeasts complies with the ranges determined by the INEN standard 2 337, on the other hand it was observed the presence of total coliforms due to temperature variations during storage. The T6 (National - 45%) obtained higher preference (43%) and the T6 (National - 45%) had a higher preference (43%) for color and taste attributes, while flavor, odor and texture had no influence. And exhibited moderate intensity in its sensory attributes of taste, taste, color, odor and texture.

• Главный автор: Santana Macías, Paulina Katherine (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2017
• Предметы: Mucílago de cacao; Bebida hidratante; Nacional; Trinitario; Minerales; Carbohidratos
• Online-ссылка: http://repositorio.uteq.edu.ec/handle/43000/2262