Elaboración de chicha de jora y establecer un tipo de envase para promover su consumo en restaurantes de la ciudad de Riobamba 2012

Abstract

This investigation was developed to promote an ancestral drink and it is consumed in restaurants in Riobamba city, by establishing a suitable container for chicha de jora being a typical drink in our area that has a high nutrient content. The ingredients used are 10 liters of water, 1 1/2 kg maize flour, 1 kg of barley flour, spices and sugar. The technique that was used for cooking was artisanal, facilitating us the fermentation for a period of 8 days, 3 samples were taken for laboratory production 8, 15, 30 days and we choose two types of container: glass and plastic. Three types of analysis of microbiological, organoleptic and nutritional was made with chicha de jora to observe its conservation and variation. The microbiological analysis of the product in the plastic container 30 days mesophilic and aerobic, there are 8Ufc/ml, absence of total coliforms with a minimum of 3Ufc/ml, molds and yeasts introduced us 4Ufc/ml values that are under the ranges allowed by NTE INEN 2337:2008 standard. While in the glass container at 30 days don´t showed aerobic, mesophilic, total coliforms, molds and yeasts, resulting that the glass container is better to preserve the chicha de jora it is suitable for consumption. The organoleptic analysis of chicha de jora in the glass container on thirty days of production showed changes in taste from sweet to sour. The nutritional analysis of chicha de jora showed the following percentages in the glass container: 92.01% moisture, 0.11% fiber, 0.63% protein, 0.27% fat and 5.38% carbohydrates