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Abstract
The malt-based, it is made from fermented malted cereals. The research project was carried out in order to evaluate the nutritional and organoleptic characteristics of a malt-based drink enriched with Taxo. For the study, 5 treatments were proposed including a control with 100% malt, treatment 3 3 (Malt 85% and taxo 15%) presented: 3.58 pH, 0.64 acidity and 10.88 ° Brix, values that are found within the limits established by the NTE INEN 2302-2009 standard. The samples were sensory evaluated in which the panel chose treatment 3 (Malta 85% and taxo 15%), as the best formulation in terms of its color, odor, flavor and appearance characteristics, demonstrating the influence of taxa on color, smell and taste in its sensory properties. The nutritional content of the drink per 100 ml is: 0.45% (0.45 g) proteins, 0.16% (0.16 g) lipids, 8.13% (8.13 g) carbohydrates.
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References
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