Evaluación de la bebida alcohólica destilada a partir de dos variedades de (aipomoes batatas) camote utilizando dos tipos de enzimas

This project aimed to produce a distilled alcoholic beverage from sweet potato (Ipomoea babatas) with the application of enzymes. The purpose of this research is to increase the demand for sweet potato, the technology for the production of the distilled alcoholic beverage, which complies with the re...

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Detaylı Bibliyografya
Yazar: Miranda Cruz, Jordy Joel (author)
Materyal Türü: bachelorThesis
Dil:spa
Baskı/Yayın Bilgisi: 2017
Konular:
Online Erişim:http://repositorio.uteq.edu.ec/handle/43000/4100
Etiketler: Etiketle
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Özet:This project aimed to produce a distilled alcoholic beverage from sweet potato (Ipomoea babatas) with the application of enzymes. The purpose of this research is to increase the demand for sweet potato, the technology for the production of the distilled alcoholic beverage, which complies with the requirements of vodka and pisco established by the INEN standards, through the application of different varieties of sweet potatoes and enzymes. Executed a completely randomized block design with an AxB factorial arrangement consisting of 4 treatments and 3 replicates corresponding to 12 treatments. The study factors were: Factor A (sweetpotato varieties), factor B (types of enzymes). Tukey significance tests (p <0.05) were used to determine the differences between the levels, using the statistical program StatGraphics and Infostat. Physical-chemical analyzes were performed, and the most important yields were obtained: acidity with a value of 0.0056 g / mL in C. purple pulp and 0.0054 g / mL in C. white pulp, alcoholic degrees one Quantity of 42.33 ° GL in purple pulp, 44.00 ° GL in C. white pulp and density with a value of 0.95 g / cm3 in C. purple pulp, 0.94 g / cm3 in C. White pulp, while in pH, soluble solids, and yield did not present significant difference, with respect to the enzymes in the soluble solids was obtained12,25 in E. Superbakemix and Freshmix with 14,58, with respect to pH, acidity, degrees Alcoholics, density and yield did not present significant difference. The results indicated that the best treatment of the distilled alcoholic beverage was sweet potato with purple pulp, and the enzyme Freshmix due to improved physico-chemical characteristics.