Influencia del maíz y morocho en las características organolépticas y nutricionales de bebidas fermentadas
| dc.contributor.advisor | Bucaram Lara, Genesis | |
| dc.contributor.author | León Chica, Dennise Nagelly | |
| dc.date.accessioned | 2024-05-02T17:09:06Z | |
| dc.date.available | 2024-05-02T17:09:06Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16388 | |
| dc.description | Corn and morocho (traditional Andean corn) are often used as ingredients in the production of fermented beverages, the use of corn and morocho can significantly change the sensory characteristics of fermented beverages, such as flavor, aroma, color and the texture. In addition, they can increase the nutritional value of the drink, since they are rich in starch and other nutrients. Research shows that the nutritional value and fermentability of these beverages are affected by factors such as temperature, pH, and the microbial composition of the fermentation process. In general, the use of corn and morocho in the production of fermented beverages can significantly improve the final sensory and nutritional properties of the final product. | es_ES |
| dc.description | Corn and morocho (traditional Andean corn) are often used as ingredients in the production of fermented beverages, the use of corn and morocho can significantly change the sensory characteristics of fermented beverages, such as flavor, aroma, color and the texture. In addition, they can increase the nutritional value of the drink, since they are rich in starch and other nutrients. Research shows that the nutritional value and fermentability of these beverages are affected by factors such as temperature, pH, and the microbial composition of the fermentation process. In general, the use of corn and morocho in the production of fermented beverages can significantly improve the final sensory and nutritional properties of the final product. | es_ES |
| dc.description.abstract | El maíz y el morocho (maíz andino tradicional) se utilizan a menudo como ingredientes en la producción de bebidas fermentadas, su uso puede cambiar significativamente las características sensoriales de las bebidas fermentadas, como el sabor, el aroma, el color y la textura. Además, pueden aumentar el valor nutricional de la bebida, ya que son ricos en almidón y otros nutrientes. Las investigaciones muestran que el valor nutricional y la fermentabilidad de estas bebidas se ven afectados por factores como la temperatura, el pH y la composición microbiana del proceso de fermentación. En general, el uso de maíz y morocho en la elaboración de bebidas fermentadas puede mejorar significativamente las propiedades sensoriales y nutricionales finales del producto final. | es_ES |
| dc.format.extent | 24 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 | Morocho | es_ES |
| dc.subject | Aroma | es_ES |
| dc.subject | Textura | es_ES |
| dc.subject | Sensoriales | es_ES |
| dc.title | Influencia del maíz y morocho en las características organolépticas y nutricionales de bebidas fermentadas | es_ES |
| dc.type | bachelorThesis | es_ES |
Files in this item
This item appears in the following Collection(s)
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 Ecuador