Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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Fecha de inicio: 2023Tema: search.filters.subject.LICORES

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    Item type:Ítem,
    Estudio del efecto de la fermentación sobre las características fisicoquímicas y sensoriales del licor de macambo (Theobroma bicolor) para su uso en confitería
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
    Ayala Portugal, Luis Fernando
    ;
    Paredes Escobar, Mayra Liliana
    Currently, the growing demand for cocoa derivatives (Theobroma cacao) and the fluctuation of their costs worldwide have generated the need to seek alternative raw materials that allow for the growth and development of the food industry. In this context, macambo (Theobroma bicolor), an Amazonian species from South America, emerges as an innovative option for the production of macambo liqueur, adding value to the product. However, there is currently limited information on the effect of fermentation on the physicochemical and sensory characteristics of the liqueur. To this end, macambo liqueur was produced from two treatments over 5 days: Treatment A, a controlled fermentation at 33 degrees Celsius in a Memmert incubator, and Treatment B, a fermentation under ambient conditions in a wooden box lined with banana leaves at an average temperature of 25 degrees Celsius. Subsequently, the beans underwent several processes such as drying, roasting, and grinding to obtain the liqueur, which was then subjected to physicochemical and sensory analyses. The results showed that fermentation influences the physicochemical and sensory characteristics of macambo liquor (Theobroma bicolor), primarily in the development of sensory attributes related to aroma and flavor. These results conclude that macambo has potential as an alternative or complementary raw material to cocoa for confectionery applications.
  • Miniatura
    Item type:Ítem,
    Obtención de una bebida hidroalcohólica de coco (Cocos nucifera L.) y hierba buena (Mentha Spicata) mediante la maceración asistida por microondas con ajuste de potencia
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
    Buenaño Pico, Edisson Alejandro
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    Alcoholic beverages, as well as hydro-alcoholic beverages in Ecuadorian culture are part of the customs and traditions, both in rural and urban areas, and their consumption is linked to traditional festivities and social group meetings. To obtain the beverage, three microwave-assisted maceration treatments were carried out with three different powers: 5 minutes at 500 W, 10 minutes at 700 W and 20 minutes at 900 W for coconut; and 1 minute at 500 W, 3 minutes at 700 W and 5 minutes at 900 W for hierba buena. The samples were analysed by infrared spectrometry to determine the best macerates, obtaining that the treatment of 20 minutes at 900 W was the best for coconut, and 5 minutes at 900 W for sweet grass, as they had a higher content of phenolic compounds. The two macerates were mixed to obtain four samples and syrup was added. The four treatments were: 55 percent macerate with 45 percent syrup, 60 percent macerate with 40 percent syrup, 62 percent macerate with 38 percent syrup and 65 percent macerate with 35 percent syrup, which were submitted to a panel of 32 tasters. The best treatment was the one with 65 percent macerate and 35 percent syrup, to which physical-chemical analyses were performed according to the Standard (NTE INEN 1837, 2016), obtaining a beverage with excellent organoleptic characteristics and within the standard.