Aplicación de zumos de coco, maracuyá y frutos rojos (fresa, frambuesa, mora) como saborizantes y aromatizantes naturales en cocteles a base de menta
| dc.contributor.advisor | Bucaram Lara, Génesis Del Rocío | |
| dc.contributor.author | Bajaña Nuñez, Katiushka Madelaine | |
| dc.date.accessioned | 2024-04-26T15:18:43Z | |
| dc.date.available | 2024-04-26T15:18:43Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16345 | |
| dc.description | The main objective of this research was the application of natural juices of coconut, passion fruit and red fruits (strawberry, raspberry, blackberry) as flavorings and aromatizers in mint-based cocktails. The results of the microbiological analysis guaranteed the food safety of the beverages, with a negative fecal coliform content and a mold and yeast content below the limits allowed by INEN standards. The cost-benefit analysis showed an estimated profit of $3.50 per 300-ml bottle, demonstrating the product's economic viability. Consumer acceptance was high, highlighting coconut juice at 30% alcoholic content of mint as the most popular for its color, flavor and aroma. ANOVA analysis of variance and Tukey's tests revealed significant differences between treatments in variables such as °Brix, pH, acidity and alcohol content, suggesting the effectiveness of certain treatments in modifying these properties. Overall, the research proposes a promising alternative for using raw materials such as coconut, passion fruit and red fruits in mint cocktails, improving their organoleptic and physicochemical properties, reducing the waste of resources and maximizing their use. | es_ES |
| dc.description | The main objective of this research was the application of natural juices of coconut, passion fruit and red fruits (strawberry, raspberry, blackberry) as flavorings and aromatizers in mint-based cocktails. The results of the microbiological analysis guaranteed the food safety of the beverages, with a negative fecal coliform content and a mold and yeast content below the limits allowed by INEN standards. The cost-benefit analysis showed an estimated profit of $3.50 per 300-ml bottle, demonstrating the product's economic viability. Consumer acceptance was high, highlighting coconut juice at 30% alcoholic content of mint as the most popular for its color, flavor and aroma. ANOVA analysis of variance and Tukey's tests revealed significant differences between treatments in variables such as °Brix, pH, acidity and alcohol content, suggesting the effectiveness of certain treatments in modifying these properties. Overall, the research proposes a promising alternative for using raw materials such as coconut, passion fruit and red fruits in mint cocktails, improving their organoleptic and physicochemical properties, reducing the waste of resources and maximizing their use. | es_ES |
| dc.description.abstract | La presente investigación tuvo como objetivo principal la aplicación de zumos naturales de coco, maracuyá y frutos rojos (fresa, frambuesa, mora) como saborizantes y aromatizantes en cocteles a base de menta. Los resultados del análisis microbiológico garantizaron la seguridad alimentaria de las bebidas, con un contenido de coliformes fecales negativos y un contenido de mohos y levaduras por debajo de los límites permitidos por las normas INEN. El análisis de costo-beneficio mostró una ganancia estimada de $3,50 por cada botella de 300 ml, demostrando la viabilidad económica del producto. La aceptación del consumidor fue alta, destacando el zumo de coco al 30% de contenido alcohólico de menta como el más popular por su color, sabor y aroma. El análisis de varianza ANOVA y las pruebas de Tukey revelaron diferencias significativas entre los tratamientos en variables como °Brix, pH, acidez y grado alcohólico, lo que sugiere la efectividad de ciertos tratamientos en modificar estas propiedades. En general, la investigación propone una alternativa prometedora para utilizar materias primas como el coco, maracuyá y frutos rojos en cocteles de menta, mejorando sus propiedades organolépticas y fisicoquímicas, reduciendo el desperdicio de recursos y maximizando su uso. | 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 | Investigación | es_ES |
| dc.subject | Calidad | es_ES |
| dc.subject | Zumos | es_ES |
| dc.subject | Bebidas | es_ES |
| dc.title | Aplicación de zumos de coco, maracuyá y frutos rojos (fresa, frambuesa, mora) como saborizantes y aromatizantes naturales en cocteles a base de menta | es_ES |
| dc.type | bachelorThesis | es_ES |
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