"Evaluación de un concentrado a partir de las semillas de Glycine max (SOYA) y Cicer arietinum 8GARBANZO) con diferentes temperaturas de tostado"
Coffee is a drink prepared by infusion from the seeds of the fruit of the coffee plants duly processed and toasted. It is characterized by a pleasant aroma and flavor and is widely consumed worldwide. Coffee in Ecuador is one of the crops that has stood out the most in exports, and even in local con...
Sábháilte in:
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| Formáid: | bachelorThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2018
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| Ábhair: | |
| Rochtain ar líne: | http://repositorio.uteq.edu.ec/handle/43000/4118 |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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Cuir clib leis | Achoimre: | Coffee is a drink prepared by infusion from the seeds of the fruit of the coffee plants duly processed and toasted. It is characterized by a pleasant aroma and flavor and is widely consumed worldwide. Coffee in Ecuador is one of the crops that has stood out the most in exports, and even in local consumption. However, its excessive consumption can produce nervous irritability. , anxiety and headaches, The physicochemical analyzes (turbulence, pH, oxygen, electrical conductivity) were carried out in the chemistry laboratory of the State Technical University of Quevedo located in the Manuel Haz Álvarez Campus and the remaining analyzes (ash, humidity, ° Brix, acidity, viscosity) were carried out in the Bromatology Laboratory of Finca La María located in the Mocache canton. Two types of grains were studied in the concentration process of soluble coffee, for which it was applied in this type of investigation Analysis of variance with Tukey's significance test structured with 2 study factors referring to the types of grains and temperature / toasting time. With respect to soybean grain I can conclude that according to the NTE INEN-ISO 1575 standards to determine ash, NTE INEN 1123 determination of acidity, NTE INEN-ISO 11294 determines humidity, this grain is within the parameters established by these standards ash = (3.90), acidity (1.07) and humidity (43.39), it should be noted that humidity gives us a high value with what is established by the standard, so the product is a semi-liquid concentrate. With respect to the grain of Garbanzo it is concluded that according to the norm NTE INEN 389 it determines pH the values obtained are within this norm giving a value of (5.50). Keywords: infusion, analyzes, soluble, concentration, physicochemical |
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