Elaboración de una bebida a base de yuca (Manihot esculenta Crantz) con fermentación sólida y sumergida

Abstract

This research project is developed with the purpose of developing a drink based on cassava (Manihot esculenta Crantz) with solid and submerged fermentation. For the elaboration of the cassava-based drink, solid fermentation tests were carried out with four strains, which are: Barley Koji, Soybean Koji, Red Rice Koji and Light Rice koji, where a better breakdown of starch into reducing sugars was obtained by the Red and Light strains. The solid fermentation was carried out in a period of nine days at 30 degrees Celsius, while the submerged fermentation took place in 15 days at room temperature, resulting in the Red and Light strains being the best treatments, unlike Barley and Soybean. In addition, according to the current Ecuadorian regulations NTE INEN 0973, 1983; NTE INEN 341, 1978; NTE INEN 340, 2016; NTE INEN 2802, 2015; INEN 1529-10, 2013 and NTE INEN-ISO 13301, 2014 established the physicochemical characteristics of the cassava-based drink in which it is determined that the pH, acidity, brix degrees that are values between 8.03 to 9 ,1 and alcoholic degrees in a range of 2.5 to 3.5. The microbiological analysis of the cassava chicha is within the permitted ranges of 10 UFC in one mL, complying with the maximum limit of a microbial count of molds and yeasts. Finally, the sensory evaluation that was carried out on 15 semi-trained tasters shows that in as for the flavor, the best is Red.