Caracterización de bebida con mucílago de cacao (Theobroma cacao L) y guayaba (Psidium guajava)
| dc.contributor.advisor | Arias Toro, Daniel | |
| dc.contributor.author | Flores Rosado, Mariuxi Galud | |
| dc.date.accessioned | 2024-04-12T19:33:01Z | |
| dc.date.available | 2024-04-12T19:33:01Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16138 | |
| dc.description | The research focuses on promoting the use of cocoa mucilage in beverage production instead of its current disposal. The proposed beverage combines cocoa mucilage with guava, capitalizing on cocoa's vitamins and anti-inflammatory properties, along with guava's nutritional richness. An analytical study employing an AxB factorial design and Completely Randomized Design (CRD) evaluates nine treatments by 29 tasters. Aspects such as color, aroma, and sweetness are assessed to determine the optimal combination. The research concludes by identifying the best treatment and recommends its industrialization to meet Ecuadorian market demands, thereby preventing cocoa mucilage wastage and harnessing its nutritional benefits. | es_ES |
| dc.description | The research focuses on promoting the use of cocoa mucilage in beverage production instead of its current disposal. The proposed beverage combines cocoa mucilage with guava, capitalizing on cocoa's vitamins and anti-inflammatory properties, along with guava's nutritional richness. An analytical study employing an AxB factorial design and Completely Randomized Design (CRD) evaluates nine treatments by 29 tasters. Aspects such as color, aroma, and sweetness are assessed to determine the optimal combination. The research concludes by identifying the best treatment and recommends its industrialization to meet Ecuadorian market demands, thereby preventing cocoa mucilage wastage and harnessing its nutritional benefits. | es_ES |
| dc.description.abstract | La investigación se centra en promover el uso del mucílago de cacao en la elaboración de una bebida, en lugar de desecharlo como se hace actualmente. La bebida propuesta combina el mucílago de cacao con guayaba, aprovechando las vitaminas y propiedades antiinflamatorias del cacao y la riqueza nutricional de la guayaba. Se lleva a cabo un estudio analítico utilizando un diseño factorial AxB junto con un Diseño Completamente al Azar (DCA), con nueve tratamientos diferentes evaluados por 29 catadores. Se valoran aspectos como color, olor y dulzor para determinar la combinación óptima. La investigación concluye identificando el mejor tratamiento y sugiere su industrialización para satisfacer la demanda del mercado ecuatoriano, evitando el desperdicio de mucílago de cacao y aprovechando sus beneficios nutricionales. | es_ES |
| dc.format.extent | 59 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 | Mucílago de cacao | es_ES |
| dc.subject | Industrialización | es_ES |
| dc.subject | Evaluación sensorial. | es_ES |
| dc.title | Caracterización de bebida con mucílago de cacao (Theobroma cacao L) y guayaba (Psidium guajava) | es_ES |
| dc.type | bachelorThesis | es_ES |
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Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 Ecuador