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

Ilustraciones

Autores:: Quintero Mendoza, Willian Rodolfo

Tipo de recurso:

Fecha de publicación:: 2021

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

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dc.title.spa.fl_str_mv	Desarrollo de una bebida alcohólica mixta a partir de asaí (Euterpe Precatoria Mart.) y copoazú (Theobroma Grandiflorum)
dc.title.translated.eng.fl_str_mv	Design of mixed alcoholic beverage using Asaí (Euterpe precatoria Mart.) and Copoazú (Theobroma grandiflorum)
title	Desarrollo de una bebida alcohólica mixta a partir de asaí (Euterpe Precatoria Mart.) y copoazú (Theobroma Grandiflorum)
spellingShingle	Desarrollo de una bebida alcohólica mixta a partir de asaí (Euterpe Precatoria Mart.) y copoazú (Theobroma Grandiflorum) 640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas Bebidas alcohólicas Alcoholic beverages Palmas Palms Malvaceas Malvaceae Asaí Copoazú Bebidas alcohólicas mixtas Cinética Fermentación Difusión Asai Mixed alcoholic beverages Kinetics Fermentation Diffusion
title_short	Desarrollo de una bebida alcohólica mixta a partir de asaí (Euterpe Precatoria Mart.) y copoazú (Theobroma Grandiflorum)
title_full	Desarrollo de una bebida alcohólica mixta a partir de asaí (Euterpe Precatoria Mart.) y copoazú (Theobroma Grandiflorum)
title_fullStr	Desarrollo de una bebida alcohólica mixta a partir de asaí (Euterpe Precatoria Mart.) y copoazú (Theobroma Grandiflorum)
title_full_unstemmed	Desarrollo de una bebida alcohólica mixta a partir de asaí (Euterpe Precatoria Mart.) y copoazú (Theobroma Grandiflorum)
title_sort	Desarrollo de una bebida alcohólica mixta a partir de asaí (Euterpe Precatoria Mart.) y copoazú (Theobroma Grandiflorum)
dc.creator.fl_str_mv	Quintero Mendoza, Willian Rodolfo
dc.contributor.advisor.none.fl_str_mv	Hernández Gómez, Maria Soledad Díaz, Raquel Oriana
dc.contributor.author.none.fl_str_mv	Quintero Mendoza, Willian Rodolfo
dc.subject.ddc.spa.fl_str_mv	640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas
topic	640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas Bebidas alcohólicas Alcoholic beverages Palmas Palms Malvaceas Malvaceae Asaí Copoazú Bebidas alcohólicas mixtas Cinética Fermentación Difusión Asai Mixed alcoholic beverages Kinetics Fermentation Diffusion
dc.subject.lemb.none.fl_str_mv	Bebidas alcohólicas Alcoholic beverages Palmas Palms Malvaceas Malvaceae
dc.subject.proposal.spa.fl_str_mv	Asaí Copoazú Bebidas alcohólicas mixtas Cinética Fermentación Difusión
dc.subject.proposal.eng.fl_str_mv	Asai Mixed alcoholic beverages Kinetics Fermentation Diffusion
description	Ilustraciones
publishDate	2021
dc.date.accessioned.none.fl_str_mv	2021-09-02T18:19:39Z
dc.date.available.none.fl_str_mv	2021-09-02T18:19:39Z
dc.date.issued.none.fl_str_mv	2021
dc.type.spa.fl_str_mv	Trabajo de grado - Maestría
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/masterThesis
dc.type.version.spa.fl_str_mv	info:eu-repo/semantics/acceptedVersion
dc.type.content.spa.fl_str_mv	Text
dc.type.redcol.spa.fl_str_mv	http://purl.org/redcol/resource_type/TM
status_str	acceptedVersion
dc.identifier.uri.none.fl_str_mv	https://repositorio.unal.edu.co/handle/unal/80086
dc.identifier.instname.spa.fl_str_mv	Universidad Nacional de Colombia
dc.identifier.reponame.spa.fl_str_mv	Repositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourl.spa.fl_str_mv	https://repositorio.unal.edu.co/
url	https://repositorio.unal.edu.co/handle/unal/80086 https://repositorio.unal.edu.co/
identifier_str_mv	Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia
dc.language.iso.spa.fl_str_mv	spa
language	spa
dc.relation.indexed.spa.fl_str_mv	Agrosavia Agrovoc
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dc.format.extent.spa.fl_str_mv	xvii, 79 páginas
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dc.publisher.spa.fl_str_mv	Universidad Nacional de Colombia
dc.publisher.program.spa.fl_str_mv	Bogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.publisher.department.spa.fl_str_mv	Instituto de Ciencia y Tecnología de Alimentos (ICTA)
dc.publisher.faculty.spa.fl_str_mv	Facultad de Ciencias Agrarias
dc.publisher.place.spa.fl_str_mv	Bogotá, Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Bogotá
institution	Universidad Nacional de Colombia
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spelling	Atribución-CompartirIgual 4.0 Internacionalhttp://creativecommons.org/licenses/by-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Hernández Gómez, Maria Soledad4900c7b3a18ca9deebf04bdc50c39d39600Díaz, Raquel Oriana1246db07a668b65a5bf93ef9840322b9600Quintero Mendoza, Willian Rodolfo447d5ba8cd64e6750ea4b04cb7e636cb2021-09-02T18:19:39Z2021-09-02T18:19:39Z2021https://repositorio.unal.edu.co/handle/unal/80086Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/IlustracionesCopoazú (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.El 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).MaestríaMagíster en Ciencia y Tecnología de AlimentosDiseño y desarrollo de productosxvii, 79 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosInstituto de Ciencia y Tecnología de Alimentos (ICTA)Facultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidasBebidas alcohólicasAlcoholic beveragesPalmasPalmsMalvaceasMalvaceaeAsaíCopoazúBebidas alcohólicas mixtasCinéticaFermentaciónDifusiónAsaiMixed alcoholic beveragesKineticsFermentationDiffusionDesarrollo de una bebida alcohólica mixta a partir de asaí (Euterpe Precatoria Mart.) y copoazú (Theobroma Grandiflorum)Design of mixed alcoholic beverage using Asaí (Euterpe precatoria Mart.) and Copoazú (Theobroma grandiflorum)Trabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAgrosaviaAgrovocAlbuquerque, B. 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Journal of Bioscience and Bioengineering, 115(1), 43– 49. https://doi.org/10.1016/j.jbiosc.2012.08.008GeneralLICENSElicense.txtlicense.txttext/plain; charset=utf-83964https://repositorio.unal.edu.co/bitstream/unal/80086/1/license.txtcccfe52f796b7c63423298c2d3365fc6MD51ORIGINALTesis Willian Rodolfo Quintero Mendoza.pdfTesis Willian Rodolfo Quintero Mendoza.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf1385640https://repositorio.unal.edu.co/bitstream/unal/80086/2/Tesis%20Willian%20Rodolfo%20Quintero%20Mendoza.pdf5a761bf49b5be492ba8121514247d861MD52THUMBNAILTesis Willian Rodolfo Quintero Mendoza.pdf.jpgTesis Willian Rodolfo Quintero Mendoza.pdf.jpgGenerated Thumbnailimage/jpeg5248https://repositorio.unal.edu.co/bitstream/unal/80086/3/Tesis%20Willian%20Rodolfo%20Quintero%20Mendoza.pdf.jpg75e8cd3b8caea7a9663792175764b2f1MD53unal/80086oai:repositorio.unal.edu.co:unal/800862023-07-26 23:04:20.388Repositorio Institucional Universidad Nacional de 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GVyZWNob3MgZGUgYXV0b3IgcXVlIGNvbmxsZXZlIGxhIGRpc3RyaWJ1Y2nDs24gZGUgZXN0b3MgYXJjaGl2b3MgeSBtZXRhZGF0b3MuCkFsIGhhY2VyIGNsaWMgZW4gZWwgc2lndWllbnRlIGJvdMOzbiwgdXN0ZWQgaW5kaWNhIHF1ZSBlc3TDoSBkZSBhY3VlcmRvIGNvbiBlc3RvcyB0w6lybWlub3MuCgpVTklWRVJTSURBRCBOQUNJT05BTCBERSBDT0xPTUJJQSAtIMOabHRpbWEgbW9kaWZpY2FjacOzbiAyNy8yMC8yMDIwCg==

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

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