"Bebida alcohólica vodka obtenida del camote (Ipomoea batata L.)".

Sweet potato (Ipomoea batata L.), is a tuber cultivated in much of the world for its edible tuberous root, but very little used in Ecuador. It has great nutritional benefits compared to other tubers, turning this factor into a competitive advantage for the commercialization of its derivatives; This is the reason why this project aimed to take advantage of the sweet potato in a vodka-type distilled beverage in order to provide an alternative for industrialization. A completely randomized design (DCA) with a factorial arrangement of AxB (2x3) with 4 repetitions, 6 treatments was used. Factor A studied was the sweet potato: potato starch ratio expressed in%, while factor B was the mixed dilution: water. The physical-chemical parameters studied were: Brix degrees, pH and alcohol content (% Vol.). The sensory attributes evaluated in the research were the parameters of color, aroma, taste, astringency and acceptability, together with the preference analysis, which allowed determining that the best treatment was T6 (70: 30; 25: 75) with 35 % of preference and presenting values of 9.50% of Brix degrees, 4.60 pH, and 83.5% Vol. of alcohol content; in addition to a comparative analysis carried out with three commercial vodka brands on the market. In the analysis of methanol content, the result obtained was 0.69 mg / 100cm 3 , being within the values allowed in the NTE INE 369. Finally, it was determined that the vodka presented a yield of 36% with respect to the final product. Keywords: Potato starch, sweet potato, hydrolysis, methanol, yield, tuber.

• প্রধান লেখক: Sánchez Aguilera, Damaris Dalila (author)
• বিন্যাস: bachelorThesis
• ভাষা: spa
• প্রকাশিত: 2020
• বিষয়গুলি: Almidón de papa,; Hidrólisis; Metanol,; Rendimiento,; Tubérculo.
• অনলাইন ব্যবহার করুন: http://repositorio.uteq.edu.ec/handle/43000/5260