Desarrollo de una bebida alcohólica mixta a partir de asaí (Euterpe Precatoria Mart.) y copoazú (Theobroma Grandiflorum)

dc.contributorHernández Gómez, Maria Soledad
dc.contributorDíaz, Raquel Oriana
dc.creatorQuintero Mendoza, Willian Rodolfo
dc.date.accessioned2021-09-02T18:19:39Z
dc.date.available2021-09-02T18:19:39Z
dc.date.created2021-09-02T18:19:39Z
dc.date.issued2021
dc.identifierhttps://repositorio.unal.edu.co/handle/unal/80086
dc.identifierUniversidad Nacional de Colombia
dc.identifierRepositorio Institucional Universidad Nacional de Colombia
dc.identifierhttps://repositorio.unal.edu.co/
dc.description.abstractCopoazú (Theobroma grandiflorum) is a fruit of the same family as cacao, and asaí (Euterpe precatoria Mart.) is a palm fruit, both of Amazonian origin. These fruits could promote local economic growth through their processing to increase value added. The main objective of this work was to develop a mixed alcoholic beverage, evaluating its kinetics to find the correct processing parameters and evaluating its technical feasibility to know the most convenient formulations in the finished product, obtaining as a result a copoazú beverage with a maximum yield in fermentation of 20 alcoholimetric degrees and an asai beverage with 15 alcoholimetric degrees that in its diffusion finds the maximum at day 60 of production. The best performance within the blends was also observed in the formulations of 30% Liquor of asai/70% copoazú cream, 40% Liquor of asai/60% copoazú cream and 50% Liquor of asai/50% copoazú cream for subsequent sensory analysis.
dc.description.abstractEl copoazú (Theobroma grandiflorum) es una fruta de la misma familia del cacao, y el asaí (Euterpe precatoria Mart.) es una fruta de palma, ambas de origen amazónico. Estas frutas podrían promover el crecimiento económico local a través de su procesamiento para aumentar el valor agregado. El objetivo principal de este trabajo fue desarrollar una bebida alcohólica mixta, evaluando sus cinéticas para encontrar los parámetros correctos de procesamiento y evaluando su factibilidad técnica para conocer las formulaciones más convenientes en el producto terminado, obteniendo como resultado una bebida de copoazú con un rendimiento máximo en la fermentación de 20 grados alcoholimetricos y una bebida asai con 15 grados alcoholimetricos que en su difusión encuentra el máximo al día 60 de producción. Al igual que se observó el mejor desempeño dentro de las mezclas en las formulaciones de 30% Licor de asai/70% crema de copoazú, 40% Licor de asai/60% crema de copoazú y 50% Licor de asai/50% crema de copoazú para su posterior análisis sensorial. (Texto tomado de la fuente).
dc.languagespa
dc.publisherUniversidad Nacional de Colombia
dc.publisherBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.publisherInstituto de Ciencia y Tecnología de Alimentos (ICTA)
dc.publisherFacultad de Ciencias Agrarias
dc.publisherBogotá, Colombia
dc.publisherUniversidad Nacional de Colombia - Sede Bogotá
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dc.rightsAtribución-CompartirIgual 4.0 Internacional
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleDesarrollo de una bebida alcohólica mixta a partir de asaí (Euterpe Precatoria Mart.) y copoazú (Theobroma Grandiflorum)
dc.typeTrabajo de grado - Maestría


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