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Facultad De Ingeniería Química UNIVERSIDAD DE GUAYAQUIL Facultad de Ingeniería Química TESIS DE GRADO Previa a la Obtención del Título de: INGENIERO QUÍMICO TEMA: Estudio Experimental sobre la “Elaboración de una Bebida Probiótica con Cultivos de Tíbicos" AUTORES: Paola Espinoza Chancay Santiago Pincay Porras Director de tesis: Ing. Qco. Manuel Romo-Leroux P. Noviembre 2012 Guayaquil – Ecuador i ESTUDIO EXPERIMENTAL SOBRE LA “ELABORACIÓN DE UNA BEBIDA PROBIÓTICA CON CULTIVOS DE TÍBICOS" Tesis Presentada Por: Paola Espinoza Chancay Santiago Pincay Porras Entregada a la Facultad de Ingeniería Química de la Universidad de Guayaquil en cumplimiento parcial a los requisitos para obtener el Título de INGENIERO QUÍMICO Noviembre 2012 ii iii La responsabilidad por el trabajo de investigación presentado en esta Tesis corresponde exclusivamente a los autores. __________________________ iv AGRADECIMIENTO Queremos en primer lugar, dar gracias a Dios, por habernos permitido llegar a la culminación de éste, nuestro trabajo. Presentar nuestros más sinceros agradecimientos al Director, Ing. Quím. Manuel Romo-Leroux P. por el apoyo, orientación y la paciencia para la dirección de la presente Tesis. v DEDICATORIA Quiero dejar constancia de mi sincero y profundo agradecimiento a mi Padre Celestial Dios, por haberme permitido llegar hasta este punto y haberme dado salud para lograr mis objetivos, además de su infinita bondad y amor. A mi padre Pablo Espinoza y a mi madre Flor Chancay como a mi hermana por apoyarme en todo momento, por sus consejos, sus valores, por la motivación constante que me ha permitido ser una persona de bien, pero más que nada por su amor y paciencia. A toda mi familia como son mis abuelos, mis tíos y también a mis amigos que de alguna u otra manera me apoyaron cuando pudieron. Y mi gratitud también a los ingenieros de las distintas materias, quienes con su inteligencia y dedicación me orientaron, proporcionándome sin reservas sus conocimientos. Paola Espinoza Chancay vi DEDICATORIA A mi adorada abuela Eulalia, que siempre ha sido mi madre y el pilar fundamental en toda mi educación, tanto académica, como de la vida, por su cariño, abnegación y esfuerzo. En especial a mi tía Ana que sin su apoyo incondicional no me hubiera sido posible culminar mi carrera. A mi padre, hermano y todos mis familiares, todo esto se los debo gracias a ustedes. Santiago Pincay Porras 1 INDICE PÁGINAS ÍNDICE ........................................................................................................................................... 1 PARTE TEÓRICA ....................................................................................................................... 5 CAPÍTULO I................................................................................................................................ 5 INTRODUCCIÓN .......................................................................................................................... 5 CAPÍTULO II .............................................................................................................................. 7 DE LA MATERIA PRIMA ............................................................................................................ 7 2.1. PANELA. ............................................................................................................................... 7 2.1.1. ORIGEN. ........................................................................................................................ 7 2.1.2. DEFINICIÓN DE PANELA. ......................................................................................... 7 2.1.3. CARACTERISTICAS FÍSICAS Y QUÍMICAS. ......................................................... 8 2.1.4. COMPOSICIÓN. ......................................................................................................... 10 2.1.5. CONTENIDO NUTRICIONAL DE LA PANELA. ................................................... 12 2.1.6. IMPORTANCIA EN LA ALIMENTACIÓN HUMANA. ............................................ 12 2.1.7. JUSTIFICACIÓN DEL USO DE LA PANELA EN ESTE PRODUCTO. ............. 13 2.1.8. CONTROL DE CALIDAD. ....................................................................................... 14 2.1.9. SITIOS DE PRODUCCIÓN DE PANELA EN NUESTRO PAÍS. ......................... 15 2.1.10. PRODUCCIÓN, COMERCIALIZACIÓN Y CONSUMO DE PANELA EN EL PAÍS. .................................................................................................................................. 16 2.2. TÍBICOS.- ............................................................................................................................ 17 2.2.1. ORIGEN. ...................................................................................................................... 17 2.2.2. DEFINICIÓN. ............................................................................................................... 17 2.2.3. CARACTERÍSTICAS FÍSICAS Y QUÍMICAS. .................................................... 18 2.2.4. COMPOSICIÓN BIOQUÍMICA. ............................................................................... 19 2.2.5. DESARROLLO Y MULTIPLICACIÓN. .................................................................. 19 2.2.6 USOS............................................................................................................................. 19 2.2.7. FORMAS DE CONSERVARLOS. ............................................................................ 20 2.2.8. TIPOS DE MICROORGANISMOS PRESENTES EN LOS TIBICOS. ........... 21 CAPÍTULO III.............................................................................................................................. 22 PREPARACIÓN DE LA BEBIDA. .......................................................................................... 22 2 3.1. PROCESO DE PREPARACIÓN DE LA BEBIDA FERMENTADA. .......................... 22 3.1.1. PREPARACIÓN No 1 ............................................................................................. 22 3.1.2. PREPARACIÓN No 2 ............................................................................................. 23 3.2. OTRAS BEBIDAS SEMEJANTES A LA BEBIDA DE TÍBICOS O KÉFIR DE AGUA. ........................................................................................................................................... 24 3.2.1. LA KOMBUCHA: EL KÉFIR DE TÉ ......................................................................... 24 3.2.2. TEPACHE. ................................................................................................................... 24 CAPÍTULO IV .............................................................................................................................. 25 DEL PRODUCTO TERMINADO ............................................................................................. 25 4.1. DESCRIPCIÓN DEL PRODUCTO ELABORADO. ....................................................... 26 4.1.1. CONTENIDO ALCOHÓLICO. ................................................................................... 26 4.1.2. pH (POTENCIAL DE HIDRÓGENO). ..................................................................... 26 4.1.3. PROPIEDADES ORGANOLÉPTICAS. ................................................................... 27 4.1.4. VIDA ÚTIL. ................................................................................................................... 27 4.2. UTILIDAD DEL PRODUCTO TERMINADO. .............................................................. 27 4.3. CUANDO Y COMO SE DEBE CONSUMIR ESTA BEBIDA PRO-BIÓTICO. ......... 27 4.4. BENEFICIOS PARA LA SALUD DEL CONSUMIDOR. ............................................... 28 PARTE EXPERIMENTAL ........................................................................................................ 29 CAPÍTULO V ............................................................................................................................ 29 METODOLOGÍA DEL TRABAJO DE INVESTIGACIÓN.................................................. 29 5.1. PLANIFICACIÓN. .............................................................................................................. 30 5.2. ETAPA PREPARATORIA. ................................................................................................ 31 5.3. ETAPA DE EJECUCIÓN DE PRUEBAS DEFINITIVAS. ............................................. 32 5.4. ANÁLISIS DE LOS RESULTADOS. ............................................................................ 32 CAPÍTULO VI ............................................................................................................................ 33 ETAPA PREPARATORIA ........................................................................................................ 33 6.1. FIJACIÓN DE LOS FACTORES DE CALIDAD. ........................................................... 33 6.2. CONTROL EN EL PROCESO. ...................................................................................... 34 6.2.1. ACIDEZ TITULABLE. ................................................................................................ 34 6.2.2. CONTENIDO ALCOHÓLICO. ................................................................................. 34 6.2.3. pH (POTENCIAL DE HIDRÓGENO). ...................................................................... 35 6.3. CONTROL EN EL PRODUCTO FINAL. ..................................................................... 35 6.3.1. ACIDEZ TITULABLE. ...............................................................................................
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