Diseño de productos funcionales derivados del fruto y la hoja del sauco
In Colombia there is growth of different species of food plants that are wasted despite their potential use for food, nutrition and health, as is the case of the elderberry in Bogotá. Similarly, at present, the demand for products made with natural components and that provide health benefits has inc...
- Autores:
-
López Salgado, Laura
Torres Pacheco, Santiago
- Tipo de recurso:
- Trabajo de grado de pregrado
- Fecha de publicación:
- 2020
- Institución:
- Universidad de los Andes
- Repositorio:
- Séneca: repositorio Uniandes
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.uniandes.edu.co:1992/51641
- Acceso en línea:
- http://hdl.handle.net/1992/51641
- Palabra clave:
- Biotecnología de alimentos
Cosméticos
Sauco
Extracción (Química)
Ingeniería
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-nd/4.0/
| Summary: | In Colombia there is growth of different species of food plants that are wasted despite their potential use for food, nutrition and health, as is the case of the elderberry in Bogotá. Similarly, at present, the demand for products made with natural components and that provide health benefits has increased. Due to this, the opportunity to develop a food and a cosmetic product made from the fruit and the elder leaf was identified. For this, in the first place, a bibliographic review was carried out in order to have an approximate composition of some parts of the tree, such as the fruit and the leaves. Once the antioxidant potential of the elderberry was identified, food and cosmetic products were proposed and through a survey of 727 consumers, it was decided which ones to make. With the results of the survey, it was decided to make some energy bars and a facial mask. Subsequently, through a sensory analysis using a 9-point hedonic scale and a JAR (Just About Right) scale, consumers chose between a rectangular and spherical presentation of the elderberry-based food formulation. Additionally, using a texturometer, the hardness of the elder bar was determined and compared with 2 control bars. In addition, the moisture and hardness of the bars were measured over 4 weeks. Similarly, a theoretical calculation of the nutritional information of the bar was carried out. Regarding the developed mask, the stability was determined by means of the TSI (Turbiscan Stability Index) and texture properties by a Back Extruion Test. A logo was designed for the brand (Sambu) and the two products: Sambu bars and Sambu mask, finally an estimate of the price of these products was calculated to ensure that they did not exceed the suggested price in the survey. |
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