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

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dc.contributor.advisorHernández Gómez, Maria Soledad
dc.contributor.advisorDíaz, Raquel Oriana
dc.contributor.authorQuintero Mendoza, Willian Rodolfo
dc.date.accessioned2021-09-02T18:19:39Z
dc.date.available2021-09-02T18:19:39Z
dc.date.issued2021
dc.descriptionIlustracionesspa
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.eng
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).spa
dc.description.degreelevelMaestríaspa
dc.description.degreenameMagíster en Ciencia y Tecnología de Alimentosspa
dc.description.researchareaDiseño y desarrollo de productosspa
dc.format.extentxvii, 79 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.identifier.instnameUniversidad Nacional de Colombiaspa
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombiaspa
dc.identifier.repourlhttps://repositorio.unal.edu.co/spa
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/80086
dc.language.isospaspa
dc.publisherUniversidad Nacional de Colombiaspa
dc.publisher.branchUniversidad Nacional de Colombia - Sede Bogotáspa
dc.publisher.departmentInstituto de Ciencia y Tecnología de Alimentos (ICTA)spa
dc.publisher.facultyFacultad de Ciencias Agrariasspa
dc.publisher.placeBogotá, Colombiaspa
dc.publisher.programBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentosspa
dc.relation.indexedAgrosaviaspa
dc.relation.indexedAgrovocspa
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.licenseAtribución-CompartirIgual 4.0 Internacionalspa
dc.rights.urihttp://creativecommons.org/licenses/by-sa/4.0/spa
dc.subject.ddc640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidasspa
dc.subject.lembBebidas alcohólicas
dc.subject.lembAlcoholic beverages
dc.subject.lembPalmas
dc.subject.lembPalms
dc.subject.lembMalvaceas
dc.subject.lembMalvaceae
dc.subject.proposalAsaíspa
dc.subject.proposalCopoazúspa
dc.subject.proposalBebidas alcohólicas mixtasspa
dc.subject.proposalCinéticaspa
dc.subject.proposalFermentaciónspa
dc.subject.proposalDifusiónspa
dc.subject.proposalAsaieng
dc.subject.proposalMixed alcoholic beverageseng
dc.subject.proposalKineticseng
dc.subject.proposalFermentationeng
dc.subject.proposalDiffusioneng
dc.titleDesarrollo de una bebida alcohólica mixta a partir de asaí (Euterpe Precatoria Mart.) y copoazú (Theobroma Grandiflorum)spa
dc.title.translatedDesign of mixed alcoholic beverage using Asaí (Euterpe precatoria Mart.) and Copoazú (Theobroma grandiflorum)eng
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.redcolhttp://purl.org/redcol/resource_type/TMspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dcterms.audienceGeneralspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2spa

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