Browsing by Author "Corrales Cushicondor, Carol Lizzeth"

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    Obtención de una bebida tipo kombucha a partir de sunfo (clinopodium nubigenum (kunth) kuntze), llantén (plantago major l.) y guayusa (ilex guayusa).
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Corrales Cushicondor, Carol Lizzeth; Romero Corral, Renato Agustín
    Kombucha is a probiotic fermented beverage with antioxidant properties, made from sweetened tea combined with a symbiotic culture of yeast and bacteria known as SCOBY. It has a slightly acidic and refreshing taste. This research project aims to determine the feasibility of producing a kombucha-like beverage using Sunfo (Clinopodium Nubigenum (Kunth) Kuntze), Llantén (Plantago major L.), and Guayusa (Ilex guayusa). A factorial design in an A x B arrangement was employed for the production of the beverage. The treatments resulted from the combination of two factors under study: nitrogen sources with three levels and carbon sources with two levels, yielding six treatments, each with three replicates, resulting in 18 experimental units. Physicochemical tests were conducted to measure pH, total dissolved solids, alcoholic potential, and acidity. These analyses were used to evaluate the treatments over five days of fermentation. The best treatment, identified as a₃b₂ (Guayusa and Panela), presented a pH value of 2.5, a Brix value of 7.2, an alcoholic potential of 4%, and an acidity value of 0.32% in acetic acid. Regarding the determination of biomass growth (SCOBY), an increase of 69.83% relative to its initial weight was observed. Sensory analysis demonstrated that the beverage met quality standards and consumer preferences in terms of flavor, aroma, acidity, sweetness, and carbonation. The proximate and nutritional analysis of the best treatment (Guayusa-Panela) yielded the following results: total moisture 91.38%, total solids 8.62%, protein 0.17%, fiber and fat 0%, ash 0.10%, organic matter 99.90%, and carbohydrates 8.35%. The microbiological analysis showed an absence of total coliforms, ensuring the hygienic quality and safety of the kombucha beverage, while molds and yeasts were found to be within the NTE INEN 2395:2011 standard.