dc.contributor.advisor | Bucaram Lara, Génesis Del Rocío | |
dc.contributor.author | Mariño Gavilanez, Carmen Alejandra | |
dc.date.accessioned | 2024-04-26T21:41:57Z | |
dc.date.available | 2024-04-26T21:41:57Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16363 | |
dc.description | A non-dairy fermented soybean-based beverage was made with the Cornell extraction technique to obtain milk from the soybean, which improved the flavor, the process of making the drink was carried out similar to that of a yogurt using Lactobacillus bulgaricus and Streptococcus thermophilus in an incubation time of 8 hours. The experimental design used was a 3x2 factorial design. A randomized complete block design was used in which a sensory evaluation of 6 treatments was carried out in terms of the two independent variables selected based on the organoleptic characteristics experienced, such as flavors and type of sweeteners, composed of a sensory panel of 30 untrained people, the same ones who chose the best sample. The characterization of the physicochemical properties resulted in 0.85% titratable acidity with pH of 4.20, 14º Brix, density of 0.15gr/ml. For the microbiological analyses, the best T1 treatment was used based on the sensory analysis that was performed on 30 untrained panelists, visually showing <10 CFU in the Petri film. | es_ES |
dc.description | A non-dairy fermented soybean-based beverage was made with the Cornell extraction technique to obtain milk from the soybean, which improved the flavor, the process of making the drink was carried out similar to that of a yogurt using Lactobacillus bulgaricus and Streptococcus thermophilus in an incubation time of 8 hours. The experimental design used was a 3x2 factorial design. A randomized complete block design was used in which a sensory evaluation of 6 treatments was carried out in terms of the two independent variables selected based on the organoleptic characteristics experienced, such as flavors and type of sweeteners, composed of a sensory panel of 30 untrained people, the same ones who chose the best sample. The characterization of the physicochemical properties resulted in 0.85% titratable acidity with pH of 4.20, 14º Brix, density of 0.15gr/ml. For the microbiological analyses, the best T1 treatment was used based on the sensory analysis that was performed on 30 untrained panelists, visually showing <10 CFU in the Petri film. | es_ES |
dc.description.abstract | Se elaboró una bebida fermentada no láctea a base de soya con la técnica de extracción de Cornell para la obtención de la leche del grano soya, la cual mejoró el sabor, se realizó el proceso de elaboración de la bebida similar al de un yogurt utilizando como Lactobacillus bulgaricus y Streptococcus thermophilus en un tiempo de 8h de incubación. El diseño experimental que se empleó fue un diseño factorial 3x2. Se utilizó un diseño de bloques completos al azar en el que se realizó una evaluación sensorial de 6 tratamientos en cuanto a las dos variables independientes seleccionadas en base a las características organolépticas experimentadas, como es sabores y tipo de endulzantes, compuesto por un panel sensorial de 30 personas no entrenadas, las mismas que eligieron la mejor muestra. La caracterización de las propiedades fisicoquímicas dio como resultado 0,85% de acidez titulable con pH de 4,20, 14 º Brix, densidad de 0,15gr/ml. Para los análisis microbiológicos se usó el mejor tratamiento T1 en base al análisis sensorial que se les realizó a 30 panelitas no entrenados, mostrando de manera visual <10 UFC en el petrifilm. | es_ES |
dc.format.extent | 57 p. | es_ES |
dc.language.iso | es | es_ES |
dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
dc.subject | Soya | es_ES |
dc.subject | Bebida vegetal | es_ES |
dc.subject | Bebida fermentada | es_ES |
dc.title | Elaboración de una bebida fermentada no láctea a base de leche de soya Glycine Max L | es_ES |
dc.type | bachelorThesis | es_ES |