Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Escobar Razo, Andrea Vanessa

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    Desarrollo de una bebida a base de harina de amaranto (Amaranthus hipochondriacus) y salvado de arroz (Oryza sativa) con fermentación sólida y sumergida
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Escobar Razo, Andrea Vanessa; Cerda Mejía, Liliana Alexandra
    One presents an alternative for drinks fermented based on flour of amaranth and bran of rice with fermentation in way solid (FMS), in which the best proportion decided, the characteristic of the substratum and the best microorganism for this fermentation and for the fermentation in way I liquidate (FML) and whey of milk was in use with a combination of bacterial species as: Lactobacillus casei, Lactobacillus delbrueckii subesp. Bulgaricus. The ingredients of the formulation had influence on the sensory analysis, which had an acceptability of 35.5 percent the treatment 4 (T4) with a proportion of 50 percent of flour of amaranth and 50 percent of bran of ground rice and with microrganismo Aspergillus orizae. The analytical determinations carried out were: chemical physical parameters (pH, acidity and protein concentration), microbiological microbes, microbes of mesophiles, aerobes, total coliforms and E.coli, Listeria monocytogenes as indicated, NTE INEN 2564, at room temperature and temperature. Refrigeration for 21 days. The bibliographic data. A total of 17 amino acids were found with a concentration of 18.13 g / 100 g for the fermented beverage. And finally, a fatty acid profile was made for the control of the sample and the best T4 treatment, finding saturated, monounsaturated and polyunsaturated fatty acids.