Desarrollo de una bebida vegetal fermentada a partir de los extractos de almendra (Prunus dulcis) y de soja (Glicine max) como materia prima.

Abstract

The present Curricular Integration Work, prepared with in a period of 4 months from the time the subject was approved, between the months of May until August 2023 with the aim of preparing a fermented vegetable drink from almond extracts from soy bean, which meets the requirements established with the Norma 2337 : 2008 del Instituto Ecuatoriano de Normalización, this project was carried out by obtaining statistical data for the correct formulation of the different treatments, having as a starting medium five formulations with a Total of 12 treatments among all, these with different percentages of both almond extracts and soybean extracts. Physical, chemical, microbiological and sensory analyzes were made, there was the intervention of a sensory panel with previously trained panelists from the Carrera de Nutrición, Estética y Dietética, of the Facultad de Ciencias Médicasof of the Universidad Católica de Santiago de Guayaquil, thus obtaining as treatment favorite to T3 that corresponds to the formulation of 50 % almond extract and 50 % soy bean extract, this being the best qualified, and also complying with everything previously established. Analysis of variance was made to verify these results. Finally, the cost of production was estimated at USD 12.10 with a profit of 25 %.