2021Thesis or dissertationFree to read
Juan Pablo Gaona Hernandez
instname:Universidad de los Andes
El té en la actualidad se ha implementado en nuevas preparaciones como en productos de repostería como galletas. En este proyecto se evaluaron cuatro variedades de té: Chai, Matcha, Earl Grey y Rooibos, a las cuales se les determinó la capacidad antioxidante, contenido de polifenoles y de fibra dietaria. A su vez, se caracterizaron las galletas en torno a aspectos como textura, humedad, vida útil y viscosidad de la masa. Finalmente, se realizó una prueba CATA y una con escala hedónica (1 al 9) para verificar la aceptabilidad del consumidor
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Study type
Other / not stated
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Topics
Matcha is a main subject here (named in the keywords).
Juan Pablo Gaona Hernandez. (2021). Elaboración de productos de repostería ricos en antioxidantes y fibra dietaría provenientes de diferentes variedades de té. instname:Universidad de los Andes.
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