Evluación del contenido de sólidos solubles, pH y acidez de productos azucarados (sunny, pulp, huesitos, del valle, yogurt, leche tony, mermeladas, gaseosas,) que se expenden en supermercado local.
Autores: Robayo Jonathan*., Vásquez Génesis, Mendoza Karol, Pilalumbo Mery Arguello 3Jasson, Cedeño Daniel.
RESUMEN
El consumo en exceso de bebidas, mermeladas y demás productos azucarados industrializados conllevan a problemas de salud tales como cáncer, obesidad, alergias, problemas digestivos, problemas que son adquiridos en muchas ocasiones por la falta de 8información en lo que respecta a contenido nutricional.
En esta investigación se procedió a determinar si existe diferencia en las características químicas (sólidos solubles, pH, acidez titulable) de dos clases de productos en diferentes marcas y sabores (bebidas y mermeladas) que se expenden en Quevedo.
En la cual se tomaron diferentes muestras de cada uno de los productos antes mencionados (bebidas y mermeladas) y se procedió a determinar contenido de °brix con un refractómetro, pH por medio de potenciómetro y acidez agregándole hidróxido de sodio hasta logra un pH de 8 por titulación.
Como resultados se estableció que la bebida con menor °Brix fueron las bebidas gaseosas debido a que son bajos en azúcar y están endulzados con edulcorantes artificiales, mientras que las leches saborizadas obtuvieron un mayor contenido de °brix. En el pH se pudo observar que las bebidas gaseosas son las que presentan menos contenido de pH, mientras que las bebidas 20lácteas saborizadas (chocolate, frutilla y vainilla) presentan rango de alcalinidad pH. De acuerdo con los resultados de acidez se pudo observar que en la leche saborizada y el yogurt existe diferencia significativa, dando, así como resultado que la acidez de la leche saborizada 23es más baja y el valor más alto es del yogurt.
Palabras claves: Bebidas, mermelada, interacciones, diseño multifactorial
38ABSTRACT
39Excess consumption of beverages, jams and other industrialized sugary products lead 40to health problems such as cancer, obesity, allergies, digestive problems, problems that 41are often acquired due to lack of information regarding nutritional conten
ABSTRACT
Excess consumption of beverages, jams and other industrialized sugary products lead to health problems such as cancer, obesity, allergies, digestive problems, problems that are often acquired due to lack of information regarding nutritional content.
In this investigation we proceeded to determine if there is a difference in the chemical characteristics (soluble solids, pH, titratable acidity) of two kinds of products in different brands and flavors (drinks and jams) that are sold in QuevedoIn which different samples of each of the aforementioned products were taken (drinks and jam
ABSTRACT
Excess consumption of beverages, jams and other industrialized sugary products lead to health problems such as cancer, obesity, allergies, digestive problems, problems that are often acquired due to lack of information regarding nutritional content.
In this investigation we proceeded to determine if there is a difference in the chemical characteristics (soluble solids, pH, titratable acidity) of two kinds of products in different brands and flavors (drinks and jams) that are sold in QuevedoIn which different samples of each of the aforementioned products were taken (drinks and jams)and proceeded to determine content of ° brix with a refractometer, pH by means of potentiometer and acidity adding sodium hydroxide until a pH of 8 by degree.
As results, it was established that the drink with the lowest ° Brix was the soft drinks because they are low in sugar and sweetened with artificial sweeteners, while the flavored milks obtained a higher content of ° brix. In the pH it could be observed that gaseous beverages have the lowest pH content, while flavored milk beverages (chocolate, strawberry and vanilla) have a pH alkalinity range. According to the results of acidity, it could be observed that in the flavored milk and yogurt there is a significant 54difference, thus giving the result that the acidity of the flavored milk is lower and the highest value is from the yogurt.
and proceeded to determine content of ° brix with a refractometer, pH by means of potentiometer and acidity adding sodium hydroxide until a pH of 8 by degree.
48As results, it was established that the drink with the lowest ° Brix was the soft drinks 49because they are low in sugar and sweetened with artificial sweeteners, while the 50flavored milks obtained a higher content of ° brix. In the pH it could be observed that 51gaseous beverages have the lowest pH content, while flavored milk beverages 52(chocolate, strawberry and vanilla) have a pH alkalinity range. According to the results 53of acidity, it could be observed that in the flavored milk and yogurt there is a significant 54difference, thus giving the result that the acidity of the flavored milk is lower and the 55highest value is from the yogurt
In this investigation we proceeded to determine if there is a difference in the chemical 43characteristics (soluble solids, pH, titratable acidity) of two kinds of products in 44different brands and flavors (drinks and jams) that are sold in QuevedoIn which 45different samples of each of the aforementioned products were taken (drinks and jams) 46and proceeded to determine content of ° brix with a refractometer, pH by means of 47potentiometer and acidity adding sodium hydroxide until a pH of 8 by degree.
48As results, it was established that the drink with the lowest ° Brix was the soft drinks 49because they are low in sugar and sweetened with artificial sweeteners, while the 50flavored milks obtained a higher content of ° brix. In the pH it could be observed that 51gaseous beverages have the lowest pH content, while flavored milk beverages 52(chocolate, strawberry and vanilla) have a pH alkalinity range. According to the results 53of acidity, it could be observed that in the flavored milk and yogurt there is a significant 54difference, thus giving the result that the acidity of the flavored milk is lower and the 55highest value is from the yogurt.
