Browsing by Author "Saltos Lara, Nayeli Ibeth"

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    Elaboración de una bebida tipo mocaccino a partir de semillas de frutipan (Artocarpus altilis (Park.) Fosb.) con bebida de avena (Avena sativa L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Saltos Lara, Nayeli Ibeth; Ortiz Escobar, Jacqueline de las Mercedes
    The mocaccino-type beverage was made from breadfruit (Artocarpus altilis (Park.) Fosb.) seeds with oat milk (Avena sativa L.) as an alternative to commercial mocaccino, aiming to contribute to the health of its consumers. Sensory, physicochemical, bromatological, and microbiological analyses were conducted, along with the determination of caffeine content and antioxidant activity in the formulation of the mocaccino-type beverage to assess the product's potential. Three roasting treatments were proposed for the breadfruit seeds, which were then evaluated sensorially. The infusion with the highest preference was made from seeds roasted at 200 degrees Celsius for 10 minutes, achieving an acceptability of 85 percent. Using the best infusion, three formulations of the mocaccino-type beverage were made, varying the proportion of infusion and oat milk, and these were evaluated alongside a control made with commercial espresso coffee. The formulation with 60 percent infusion and 40 percent oat milk had the highest acceptability, with 90 percent. This formulation underwent physicochemical, bromatological, and microbiological analyses, including counts of molds and yeasts, total coliforms, and Salmonella, confirming that the mocaccino-type beverage has good sanitary quality under proper storage conditions. Additionally, the caffeine content and antioxidant capacity were determined, which were 3.45 milligrams per-100 grams of sample and 2114.91 micromoles TE per liter of sample, respectively.