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Zea Mays L.) Como Alternativa Para El Consumo Diario

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Zea Mays L.) Como Alternativa Para El Consumo Diario UNIVERSIDAD DE GUAYAQUIL FACULTAD DE INGENIERÍA QUÍMICA TRABAJO DE TITULACIÓN PREVIO A LA OBTENCIÓN DEL TÍTULO DE: INGENIERO QUÍMICO TEMA: Elaboración de una bebida a partir del maíz morado (Zea mays L.) como alternativa para el consumo diario. AUTOR: MARIO TOMÁS CASTILLO HURTADO DIRECTOR DE TRABAJO DE TITULACIÓN: ING. QCO. RADIUM AVILÉS CHONILLO GUAYAQUIL - ECUADOR 2015 DECLARACIÓN DE AUTORÍA Yo Mario Tomás Castillo Hurtado declaro que el trabajo aquí referido es de mi autoría y el patrimonio intelectual pertenece a la Universidad de Guayaquil y que puede hacer uso de este documento según lo establecido por la ley vigente. Mario Tomás Castillo Hurtado C.I # 092122000-0 II CERTIFICADO DEL TUTOR Guayaquil, Abril de 2015 ING GUILLERMO CÁRDENAS, MSc. DECANO DE LA FACULTAD DE INGENIERÍA QUÍMICA CIUDAD.- De mis consideraciones: Por la presente tengo a bien comunicarle que habiendo revisado por completo el Trabajo de Titulación del egresado SR. MARIO TOMÁS CASTILLO HURTADO con C.I. # 0921220000, con tema “ELABORACIÓN DE UNA BEBIDA A PARTIR DEL MAÍZ MORADO (ZEA MAYS L.) COMO ALTERNATIVA PARA EL CONSUMO DIARIO”, doy mi aprobación al citado Proyecto de Titulación. Por tal motivo el egresado antes mencionado se encuentra apto para seguir con los trámites previos a la sustentación. Sin otro particular, quedo con Ud. Atentamente, Ing. Radium Avilés Chonillo Investigador 3 Tutor de Trabajo de Titulación III AGRADECIMIENTO Primeramente doy gracias a Dios, por ser mi guía y fortaleza para llegar a este gran sueño y anhelo. A mis padres, quienes con sacrificio y amor incluyeron en mí el deseo de superación y progreso, que día a día fueron con paciencia incentivándome en mi carrera universitaria. A mis tías quienes de una u otra forma supieron colaborarme en alcanzar mi meta. A la Facultad de Ingeniería Química de la Universidad de Guayaquil. De carácter exclusivo mi reconocimiento al Ingeniero Químico Radium Avilés Chonillo por haberme brindado su mano amiga, quien con sus conocimientos supo dar un criterio correcto, acertado y oportuno para la realización de este trabajo de titulación y a todas aquellas personas que con su valioso aporte hicieron posible la culminación del presente trabajo investigativo. Y no podría faltar un agradecimiento muy especial a mis amigos por sus respaldos y alientos en la culminación de esta tesis. IV DEDICATORIA Dedico este trabajo a Dios por iluminarme y darme la capacidad. A mis padres, Tomás y Rosa por su apoyo, comprensión y ejemplo de vida dándome la oportunidad de ser un profesional. A mis hermanos y familiares, quienes han sido el ejemplo de superación, enseñándome a vencer las adversidades de la vida. A las personas que me brindaron su amistad quienes serán siempre recordadas. V ÍNDICE GENERAL DECLARACIÓN DE AUTORÍA ................................................................................................... II CERTIFICADO DEL TUTOR ......................................................................................................III AGRADECIMIENTO .................................................................................................................. IV DEDICATORIA ........................................................................................................................... V ÍNDICE GENERAL .................................................................................................................... VI RESUMEN............................................................................................................................... XIII ABSTRACT .............................................................................................................................XIV INTRODUCCIÓN........................................................................................................................ 1 CAPÍTULO 1: LA INVESTIGACIÓN............................................................................................ 4 1.1 Tema................................................................................................................................. 4 1.2 Formulación del problema................................................................................................. 4 1.3 Objetivos ........................................................................................................................... 4 1.3.1 Objetivo General......................................................................................................... 4 1.3.2 Objetivos Específicos.................................................................................................. 4 1.4 Hipótesis ........................................................................................................................... 5 1.5 Variables ........................................................................................................................... 5 1.6 Operacionalización de las variables .................................................................................. 8 CAPÍTULO 2: MARCO TEÓRICO .............................................................................................. 9 2.1 El maíz morado (Zea mays L.) .......................................................................................... 9 2.1.1 Origen y distribución del maíz..................................................................................... 9 2.1.2 Categorización taxonómica........................................................................................10 2.1.3 Descripción botánica .................................................................................................11 2.1.4 Usos y alternativas de procesamiento agroindustrial del maíz. ..................................12 2.1.5 Color del maíz morado...............................................................................................14 2.1.6 Composición química.................................................................................................14 2.2 Actividad antioxidante ......................................................................................................15 2.2.1 Antioxidantes .............................................................................................................15 2.2.2 Beneficios de los antioxidantes..................................................................................16 2.2.3 Polifenoles .................................................................................................................16 2.2.4 Flavonoides ...............................................................................................................17 2.2.5 Antocianinas ..............................................................................................................17 2.2 Bebida de maíz ................................................................................................................23 2.2.1 Utilización del maíz en la fabricación de bebidas .......................................................23 2.2.2 Bebida según NTE-INEN 2 337:2008 ........................................................................27 VI 2.2.3 Edulcorantes..............................................................................................................27 2.2.4 Benzoato de sodio .....................................................................................................27 2.2.5 Ácido cítrico ...............................................................................................................27 2.2.6 Extracción Solido-liquido............................................................................................28 2.2.7 Envases de vidrio ......................................................................................................28 CAPÍTULO 3: DESARROLLO EXPERIMENTAL .......................................................................31 3.1 Metodología de la investigación .......................................................................................31 3.1.1 Enfoques metodológicos............................................................................................31 3.1.2 Métodos y Técnicas...................................................................................................31 3.1.3 Normas......................................................................................................................32 3.2 Calidad de los productos..................................................................................................33 3.3 Parámetros de acuerdo a las variables ............................................................................33 3.4 Experimentación (Diseño) ................................................................................................34 3.4.1 Equipos, materiales, sustancias y reactivos...............................................................34 3.4.2 Técnicas de ensayos realizados ................................................................................34 3.4.3 Proceso para la elaboración de la bebida ..................................................................40 3.4.4 Descripción de pruebas .............................................................................................42 3.5 Ingeniería de Procesos.....................................................................................................46 3.5.1. Diagrama de flujo de procesos..................................................................................46 3.5.2. Diagrama de proceso por equipos. ...........................................................................47
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