Carrera Ingeniería en Agroindustrias

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Browsing Carrera Ingeniería en Agroindustrias by Subject "AGUAMIEL"

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    Mejoramiento del proceso de elaboración de la bebida aguamiel de agave (agave americana) con cebada (hordeum vulgare) en la asociación de emprendedores del barrio Cristo Rey.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Aimacaña Alcocer, Paola Alexandra; Pilatasig Veintimilla Marley Dayana; Trávez Castellano, Ana Maricela
    This research project has as aim to improve the process for the manufacturing of agave (American agave) honey water beverage with barley (hordeum vulgare) in the association of entrepreneurs of Cristo Rey neighborhood, it was characterized in its physicochemical properties, obtaining a soluble solids content of 13,45 °Brix, pH of 5,20, and a titratable acidity of 0,69 %, with a duration of 3 days when the deterioration process begins; furthermore, the microbiological properties were analyzed, obtaining the following results: total coliform count <100 CFU/ml, mesophilic aerobes 1x103 CFU/ml and absence of E.coli. After checking with the reference, these values do not comply with the standard; therefore, the beverage was improved, which was elaborated with two types of preservatives (potassium sorbate and sodium benzoate), two pH (a pH of 3,5 to 4,5 and a pH of 4,5 to 6,0) and two storage temperatures (room temperature 20°C and refrigerated temperature 8°C). The physicochemical and sensory properties were analyzed using a completely randomized block design (CRBD) in a 23 factorial arrangement with a total of 8 treatments and two replicates. The physicochemical and sensory analyses of all treatments were evaluated, with the following physicochemical results: soluble solids content 13,35 °Brix, pH 4,37 and a titratable acidity of 0,10 %. They were analyzed under the NTE INEN 2304, 2017 standard for soft drinks or non-carbonated beverages; and as a result of the sensory analysis, treatment t6 stood out in the following parameters: aroma, flavor, color, odor, consistency and acceptability, even the results of the proximate analysis of the best treatment show a protein content of 0,87 %, fat 0,42 %, fiber 0,77 %, ash 0,23 % and carbohydrates 6,69 %. A microbiological analysis was performed on the best treatment t6, which complies with the acceptable parameters according to the COLOMBIAN TECHNICAL STANDARD NTC 3549 for fruit soft drinks. In addition, the study on the stability time of the product showed that the product is stable in 12 days with microbiological results with a minimum presence of total coliforms < 10 Ufc/ml, mesophilic aerobes 10 Ufc/ml and E. coli < 10 Ufc/ml.