Formulación de una bebida hidratante nutritiva a partir del zumo de pseudotallo de banano y macerado de la cáscara de piña
The purpose of the present investigation was to formulate a nutritious hydrating drink from the juice of banana pseudostem and pineapple peel macerate, beginning by characterizing these residues, finding values in the banana pseudostem of 86.6 mg/100 g of sodium, 280.60 mg/100 g of potassium and 2.4...
| Autores: | , |
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| Tipo de recurso: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | Ecuador |
| Institución: | Escuela Superior Politécnica Agropecuaria de Manabí |
| Repositorio: | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| Idioma: | español |
| OAI Identifier: | oai:repositorio.espam.edu.ec:42000/1585 |
| Acceso en línea: | http://repositorio.espam.edu.ec/handle/42000/1585 |
| Access Level: | acceso abierto |
| Palabra clave: | Bebida hidratante Pseudotallo de banano Diseño de mezclas |
| Sumario: | The purpose of the present investigation was to formulate a nutritious hydrating drink from the juice of banana pseudostem and pineapple peel macerate, beginning by characterizing these residues, finding values in the banana pseudostem of 86.6 mg/100 g of sodium, 280.60 mg/100 g of potassium and 2.40 % protein; for the pineapple peel 2.94 % of crude fiber and 4.28 % of protein, likewise, the optimal quantities of the components were established through physicochemical and nutritional analysis of the drink, for this a Simplex-Centroid mixture design was applied with 3 components per mixture in 13 runs for the choice of the best mixture, it is worth mentioning that the model used for all the parameters analyzed was linear because they presented an R squared greater than 0.95 and a p_value <0.05, the following were obtained as optimal mixture proportions, 0.4758 of banana pseudostem juice, 0.3242 of pineapple peel macerate and 0.2 of water giving values of 5.25 pH, 0.47 % acidity, 13.62 % brix, 2.52 % protein, 6.04 % fiber, 41.59 mg/100 g of sodium and 168.25 mg/100 g of potassium; and, finally, the shelf life was determined, where it was evidenced that during the 24 days of storage at 4°C the product was found in optimal conditions for acidity, while molds and yeasts remained below the permitted limits. |
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