Efecto de la concentración de arroz (Oryza sativa l.), goma xantana y Carboximetilcelulosa en la estabilidad de partículas en suspensión de una bebida tipo Horchata

Refreshing drinks are heterogeneous and thermodynamically unstable systems, so the suspended particles settle, leading to the lack of uniformity of the solids in the system that deteriorates the sensory quality. The objective of the research was to evaluate the effect of the concentration of Oriza sativa L, Xanthan gum (E415) and Carboxymethylcellulose (E466), in the stability of particles in suspension of a drink type horchata. The independent variables were the concentration of rice (18 and 21), the stabilizers used (E415 and E466) and the dose of stabilizers (0.05 and 1%) of which the treatments were combined, comparing with 2 standards (without stabilizers). The rice (classified, cleaned and washed) was hydrated for 6 hours, sieved, blended and re-sieved, mixed with: “milk (whole, evaporated and condensed), sugar (white and brown), panela, essence (vanilla, chocolate), E415 and cocoa powder”, homogenized and 25% of the homogenized mixture was subjected to starch gelatinization (90 ºC x 3 minutes) cooled and mixed with the remaining 75%, packaged and refrigerated. The dependent variables were: separation test, pH, soluble and total solids, viscosity, acidity and ash; their sensory profile was also assessed. The results were subjected to the non-parametric tests of Friedman and Holm, determining as the best treatment the combination a0b0c0 (E415, 0.05% E145, 18% rice). The indicators were: 100% stable separation test; pH 4.22, soluble solids 12.20 ºBrix; viscosity 9.27 Pa.s; acidity 0.21% (lactic acid); total solids 0.17% and ash 0.23%. Keywords: rice, stabilizers, cloud stability, IDA, separation test.

• Glavni avtor: Vivanco Erraez, Jessenia Lizbeth (author)
• Format: bachelorThesis
• Jezik: spa
• Izdano: 2021
• Teme: Arroz; Estabilizante de la nube; IDA; Test de separación
• Online dostop: https://repositorio.uteq.edu.ec/handle/43000/6457