Estudio del efecto fermentativo del hongo kéfir y la levadura (Saccharomyces cerevisiae) en tres variedades de banano (Cavendish), (Valéry), (Williams) para la elaboración de una bebida alcohólica en un centro de acopio de la ciudad de Latacunga en el período 2013

Abstract:

This research was performed to avoid the economic loss was found in the Collection Center pussy using excess banana ripeness; for which an alcoholic beverage banana product was developed in the Industrial Flodilicores SA, of Quito, the same that focuses on the study of fermentative effect of kefir fungus and yeast (Saccharomyces cerevisiae) in three varieties were developed banana (Cavendish), (Valéry), (Williams), compared to the processes of optimization of resources in projection to reduce economic losses collection center. This product is made to contain all specifications and quality standards that generate behavioral changes in the collection center and therefore in service delivery thereof. Performing the various factors studied the two best treatments for which an economic analysis where it was found that the treatment yeast Saccharomyces cerevisiae t5 + Valery an alcoholic strength of 20 ° GL is priced at 2.56 pvp developed was determined as fungus treatment t2 + Valery kefir 13 ° GL has a cost of 2.68 pvp checking that these prices are consumer friendly. Analysis was performed physical - chemical treatments for these two results are the following: 3.6 pH unit, 18 ° Brix….

Año de publicación:

2016

Keywords:

• BEBIDA ALCOHÓLICA
• levadura
• HONGO KÉFIR
• Elaboracion
• Banano
• EFECTO FERMENTATIVO

Fuente:

rraae