Evaluación de distintas variedades de maiz (Zea mays indurata, Zea mays amylacea) para la elaboración de una bebida fermentada ha partir de la germinación

In this research work evaluating different varieties of maize (Zea mays indurata, Zea mays amylacea) was performed to obtain a fermented beverage from germination, where the primary objective is to evaluate maize variety that gives us a Best fermented drink, also set the days of germination for maize and determine the best fermentation environment (room temperature, controlled environment). The raw material is purchased from Jipijapa Canton Province of Manabi (Zea mays amylacea) and corner Quevedo Los Ríos Province (Zea mays indurata). For the preparation of fermented drink two maize varieties used, was selected to proceed to germinate, past the time of germination proceeded to the mill for flour improves. Once prepared the drink was placed in fermentation in different environments for eight days to thereby achieve the taste, smell and Unique chicha to begin the distillation characteristics. Varieties of maize (Zea mays indurata, Zea mays amylacea), Factor B: Days of germination (10 and 15), Factor C: For statistical analysis a factorial arrangement of blocks AxBxC with 2 repetitions considered as Factor A was used Environments fermentation resulting eight treatments with two replicates for a total of 16 experimental units. 8kg of Zea mays indurata used and 8 Kg of Zea mays; which were distributed in 1 Kg for each treatment and repetition. The results obtained in the different study variables were calculated using the statistical package version 1.16.18 STATGRAPHICS Centurion XVI for the determination of mean differences between treatments and test levels and.......

• Main Author: Pérez Párraga, Erika Jessenia (author)
• Format: bachelorThesis
• Language: spa
• Published: 2015
• Subjects: Evaluación variedades; Maiz elaboración; Bebida fermentada germinación
• Online Access: http://repositorio.uteq.edu.ec/handle/43000/607