Adición de niveles de extracto de jenjibre (Zingiber officinales) en la miel ds eabeja multifloral (Apis mellifera scutellate) Quevedo-Los Ríos 2019.

Honey and ginger have long been recognized for their antioxidant and antibacterial properties. The research consisted of the union of two raw materials by adding the (5, 10, 15, 20%) of ginger extract in multifloral honey from the city of Quevedo and analyzing the physicochemical, microbiological and organoleptic characteristics, in addition to determining the relationship benefit / cost. The samples were analyzed in the Bromatology laboratory of the State Technical University of Quevedo, where physicochemical variables were evaluated as solids insoluble in water, density, ºBrix, pH, and through a microbiological analysis determined the presence or absence of molds, lifters and total coliforms. The organoleptic profile of the five treatments was carried out with the help of 17 semi-trained tasters that assessed characteristics such as taste, smell and color. To statistically analyze these data, a completely randomized design was applied with a comparison of tukey (p> 0.05), in order to characterize this product and verify if it complies with the INEN 1572 standard regarding honey. The study concluded that the physicochemical parameters are characteristic of a quality and harmless product, because they presented absence in the microorganisms studied, with respect to the organoleptic characteristics, acceptability and determination of the Benefit / Cost Ratio the best was the T4 presenting a Dark amber color, citrus aroma and spicy flavor and finally for every dollar invested he got a return of $ 0.202 Keywords: Ginger, honey, physicochemical, organoleptic, microbiological analyses

• Autor principal: Suarez Rodriguez, Génesis Isabel (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2019
• Assuntos: Jengibre; Miel; Análisis fsicoquímicos; Organolépticos; Microbiológicos
• Acesso em linha: http://repositorio.uteq.edu.ec/handle/43000/3799