Caracterización física, química, microbiológica y organoléptica de infusión de cannabis no psicoactivo (Cannabis Sativa L.)
| dc.contributor.advisor | Espinoza Espinoza, Fernando | |
| dc.contributor.author | Solórzano Vergara, Fricson Jeremy | |
| dc.date.accessioned | 2024-09-05T20:40:52Z | |
| dc.date.available | 2024-09-05T20:40:52Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17228 | |
| dc.description | The cannabis products industry is constantly evolving, there is currently strong global demand, as consumers see these products as innovative and healthy. An example on which this work is based is the infusion of cannabis with stevia and lemon verbena, which has had a great impact on national and international markets. These infusions not only stand out for their good flavor but also because they provide a safe way to consume cannabis. Although the perception is negative about cannabis is due to a lack of understanding, it was legalized in 2019 in Ecuador, where regulations allow products with a content that does not exceed 0.3% of non-psychoactive cannabis. This research will focus on the evaluation of physicochemical, organoleptic and microbiological parameters of the product and its specific objectives include the evaluation of pH and °Brix as well as the microbiological analysis of the best treatment based on sensory tests carried out by 20 semi-trained tasters. To conclude the analysis, they will make different comparisons between the dosages of cannabis infusions, measuring the infusion time and the reactions with other ingredients such as stevia and lemon verbena. In addition, possible changes that occur in sensory and microbiological properties will be evaluated depending on the infusion time. The research also aims to analyze consumer trends through consultation, which could help improve products containing cannabis. These results will help increase market acceptance of cannabis, boosting consumption both nationally and internationally. | es_ES |
| dc.description | The cannabis products industry is constantly evolving, there is currently strong global demand, as consumers see these products as innovative and healthy. An example on which this work is based is the infusion of cannabis with stevia and lemon verbena, which has had a great impact on national and international markets. These infusions not only stand out for their good flavor but also because they provide a safe way to consume cannabis. Although the perception is negative about cannabis is due to a lack of understanding, it was legalized in 2019 in Ecuador, where regulations allow products with a content that does not exceed 0.3% of non-psychoactive cannabis. This research will focus on the evaluation of physicochemical, organoleptic and microbiological parameters of the product and its specific objectives include the evaluation of pH and °Brix as well as the microbiological analysis of the best treatment based on sensory tests carried out by 20 semi-trained tasters. To conclude the analysis, they will make different comparisons between the dosages of cannabis infusions, measuring the infusion time and the reactions with other ingredients such as stevia and lemon verbena. In addition, possible changes that occur in sensory and microbiological properties will be evaluated depending on the infusion time. The research also aims to analyze consumer trends through consultation, which could help improve products containing cannabis. These results will help increase market acceptance of cannabis, boosting consumption both nationally and internationally. | es_ES |
| dc.description.abstract | La industria de productos de cannabis se encuentra en constante evolución actualmente existe una fuerte demanda global, ya que los consumidores ven estos productos como innovadores y saludables. Un ejemplo y en el que se basa este trabajo es la infusión de cannabis con stevia y hierbaluisa, que ha tenido un gran impacto en los mercados nacionales e internacionales. Estas infusiones no solo destacan por su buen sabor sino ya que proporcionan una forma segura de consumir cannabis. Aunque la percepción es negativa sobre el cannabis se debe a la falta de comprensión, fue legalizado en 2019 en Ecuador, donde la normativa permite productos con un contenido que no supere el 0,3% de cannabis no psicoactivo. Esta investigación se centrará en la evaluación de parámetros fisicoquímicos, organolépticos y microbiológicos del producto y sus objetivos específicos incluyen la evaluación de pH y °Brix así como el análisis microbiológico al mejor tratamiento basado en pruebas sensoriales realizadas por 20 catadores semi entrenados. Para concluir durante el análisis se utilizó diferentes comparaciones entre las dosificaciones de infusiones de cannabis midiendo el tiempo de infusión y las reacciones con otros ingredientes como la stevia y la hierbaluisa. Además, se evaluarán los posibles cambios que se presenten en las propiedades sensoriales y microbiológicas en función del tiempo de infusión. La investigación también tiene como objetivo analizar las tendencias de los consumidores a través de una consulta, lo que podría ayudar a mejorar los productos que contengan cannabis. Estos resultados ayudarán a aumentar la aceptación en el mercado del cannabis, impulsando el consumo tanto a nivel nacional como internacional. | es_ES |
| dc.format.extent | 49 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 | Infusión | es_ES |
| dc.subject | pH | es_ES |
| dc.subject | °Brix | es_ES |
| dc.title | Caracterización física, química, microbiológica y organoléptica de infusión de 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