Browsing by Author "Yangua Coronel, Katheryn Alejandra"

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    Determinación del orden de reacción en la elaboración de una bebida tipo VODKA a partir del almidón de oca (oxalis tuberosa) y maíz (zea mays).
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Amán Castro, Rodrigo Saul; Yangua Coronel, Katheryn Alejandra; Fernández Paredes, Manuel Enrique
    The present research has as goal to determine the reaction order in the production of an alcoholic beverage type vodka, using oca starch (Oxalis tuberosa) and corn starch (Zea mays). A block designed completely randomized with AxB factorial arrangement (3*2) with two repliques, evaluating three concentrations of starch (20% oca, 80% corn; 50% oca, 50% corn and, 80% oca, 20% corn) and two different types of yeast (Saccharomyces cerevisiae and byanus). The response variables included soluble solids, pH and alcoholic content. The soluble solids and pH was measured every day, meanwhile the alcoholic content was measured every four days during a time of 14 days. The most successful treatment was the t5, it consisted in 80% of oca starch and 20% of corn starch, using Sacharomyces cerevisiae. This treatment showed and excellent adjustment in the equations, given as result a zero-reaction order with a determination coefficient (R2) of 0,999 to the soluble solids and 0,9912 to the alcoholic content. In the other hand, the pH R2 was 0,9044 showing a reaction order one. The quality analysis results made in the laboratory from the best treatment t5 are: Alcoholic content 38,14% v/v, to the case of superiority alcohol, furfural and methanol the result is <0,02mg/ ml. These parameters fulfil with the NTE-INEN 369. In addition, the beverage had a good level of acceptability by testers. These results suggested that the combination of oca starch and corn starch with the correct yeast, could be a viable option to produce alcoholic beverages.