Evaluación de los parámetros fisicoquímicos, microbiológicos y organolépticos de gomitas con cannabis no psicoactivo Cannabis Sativa L.
| dc.contributor.advisor | Espinoza Espinoza, Fernando | |
| dc.contributor.author | Carrera Morante, Carlos Andres | |
| dc.date.accessioned | 2024-09-03T20:16:08Z | |
| dc.date.available | 2024-09-03T20:16:08Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17156 | |
| dc.description | Currently, the industry of products made or produced with the incorporation of cannabis has obtained great demand worldwide from consumers, considering these products as innovative products, which not only fulfill the function of satisfying the palate, but also in many of the cases offer beneficial health characteristics. A clear example of this are the gummies with non psychoactive cannabis Cannabis Sativa L, which have generated a great impact on the market at an international and national level, not only within the field of health but also in the nutritional aspect since the Gummies provide a more discreet and convenient way to consume this type of substance, since for a large part of the population, cannabis continues to be seen from a negative perspective, this is due to a lack of knowledge since cannabis was legalized in Ecuador in 2019, announcing through resolution ARCSA-DE-002-2021-MAFG that the concentration of the final product must be less than 0.3% THC. On the other hand, within this study, its general objective will be taken into consideration, which is the evaluation of the physicochemical, organoleptic and microbiological parameters, taking into account that the specific objectives detail the steps to be carried out, such as the evaluation of the physical and chemical parameters such as It is the pH and °Brix, unlike the microbiological parameters which will only be carried out with the best treatment obtained through sensory analysis of 20 semi-trained tasters. | es_ES |
| dc.description | Currently, the industry of products made or produced with the incorporation of cannabis has obtained great demand worldwide from consumers, considering these products as innovative products, which not only fulfill the function of satisfying the palate, but also in many of the cases offer beneficial health characteristics. A clear example of this are the gummies with non psychoactive cannabis Cannabis Sativa L, which have generated a great impact on the market at an international and national level, not only within the field of health but also in the nutritional aspect since the Gummies provide a more discreet and convenient way to consume this type of substance, since for a large part of the population, cannabis continues to be seen from a negative perspective, this is due to a lack of knowledge since cannabis was legalized in Ecuador in 2019, announcing through resolution ARCSA-DE-002-2021-MAFG that the concentration of the final product must be less than 0.3% THC. On the other hand, within this study, its general objective will be taken into consideration, which is the evaluation of the physicochemical, organoleptic and microbiological parameters, taking into account that the specific objectives detail the steps to be carried out, such as the evaluation of the physical and chemical parameters such as It is the pH and °Brix, unlike the microbiological parameters which will only be carried out with the best treatment obtained through sensory analysis of 20 semi-trained tasters. | es_ES |
| dc.description.abstract | Actualmente la industria de productos elaborados o producidos con la incorporación de cannabis ha obtenido una gran demanda a nivel mundial por parte de los consumidores al ser considerados como productos innovadores, los cuales no solo cumplen la función de satisfacer el paladar, sino que también en muchos de los casos ofrecen características beneficiosas para la salud. Un ejemplo claro del mismo son las gomitas con cannabis no psicoactivo Cannabis Sativa L, las cuales han generado un gran impacto en el mercado a nivel internacional y nacional, no solo dentro del ámbito de la salud si no también en el aspecto alimenticio ya que las gomitas proporcionan una forma más discreta y conveniente a la hora de consumir este tipo de sustancia, ya que para una gran parte de la población el cannabis sigue siendo visto desde una perspectiva negativa, esto se debe a la falta de conocimiento ya que el cannabis fue legalizado en el Ecuador en el año 2019, dando a conocer por medio de la resolución ARCSA-DE-002-2021-MAFG que la concentración del producto final deberá ser menor al 0,3% de THC. Por otro lado, dentro de este estudio se tomará en consideración su objetivo general que es la evaluación de los parámetros fisicoquímicos, organolépticos y microbiológicos, teniendo en cuenta que los objetivos específicos detallan los pasos a realizar como es la evaluación de los parámetros físico químicos como lo es el pH y °Brix a diferencia de los parámetros microbiológicos los cuales solo se realizarán al mejor tratamiento obtenido mediante análisis sensoriales a 20 catadores semi entrenados. | es_ES |
| dc.format.extent | 50 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | Babahoyo, Ecuador | 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 | Cannabis | es_ES |
| dc.subject | Goma xantana | es_ES |
| dc.subject | pH | es_ES |
| dc.subject | °Brix | es_ES |
| dc.title | Evaluación de los parámetros fisicoquímicos, microbiológicos y organolépticos de gomitas con cannabis no psicoactivo Cannabis Sativa L. | 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