Examinando por Materia "Bebidas"

Mostrando 1 - 5 de 5

Acceso abierto
Compliance with Established Limits and Information Declaration of Food Additives in the Nutritional Labeling of Energy Drinks Sold in Supermarkets of Metropolitan Lima, 2022
(Universidad Privada Norbert Wiener, 2021-10-22) Domínguez Yucra, Patricia; Mauricio Alza, Saby Marisol
Nutritional labeling is a tool by which the consumer responsibly and informedly selects a product intended for consumption; in it we observe the presence of information about the content of critical nutrients and food additives. Objective: Describe compliance with established limits and declaration of information on food additives in the nutritional labeling of energy drinks sold in supermarkets in Metropolitan Lima, 2022. Methodology: The study design has a quantitative approach, basic explanatory and transversal type. The study population is made up of 18 energy drinks. For data collection, 2 record sheets were used, for the content of food additives and for their declaration information on the labeling of energy drinks. Results: Regarding compliance with the established limit for caffeine, it was reported that 44.4% (n=8) contain limits of 25 to 35 mg per 100 ml, complying with the regulations. In the case of taurine, 44.4% (n=8) complied with maintaining the maximum limit of 400 mg per 100 ml. Regarding the evaluation of the presence of declared information on food additives on nutritional labeling, it was found that caffeine is declared in 94.4% (n=17); Taurine has been declared in 77.8% (n=14) of the energy drinks studied. Conclusions: Most energy drinks comply with the declaration of food additives, caffeine and taurine, in their nutritional labeling and do not exceed the maximum limits established according to the Peruvian technical standard.
Acceso abierto
Determination of microbiological quality in non-carbonated, syrupy and non-syrupy over-the-counter beverages in the Cercado de Lima district, 2023
(Universidad Privada Norbert Wiener, 2024-05-05) Torrejón Quezada, Fanny Lissette; Moya Salazar, Jeel Junior
Food microbiological quality is essential for ensuring human health. However, street food products often lack adequate control and therefore pose a significant health risk. The objective of this study was to determine the microbiological quality of non-carbonated beverages, both syruped and unsyruped, sold freely in the Cercado de Lima district, 2023.
Acceso abierto
Estabilidad del color de la resina híbrida, influenciado por 3 sellantes de esmalte sumergido en diferentes bebidas estudio comparativo in vitro
(Universidad Privada Norbert Wiener, 2024-11-25) Portuguez Sandoval, Allison Hylari; Huamani Caquiamarca, Yuliana Esther
El objetivo de la investigación fue determinar el sellador de superficie (PermaSeal, de Ultradent; ClinproTM Sealant, de 3M; y Fissurit F, de Vocco) que mostró mejor efecto en la estabilidad del color de la resina microhíbrida FiltekTM Z250, de 3M sumergido en bebidas Nescafé®, Volt® y Coca-Cola® a las 24, 48 horas y 3 horas diarias durante 7 días, estudio in vitro. El método fue experimental, el enfoque fue cuantitativo y de tipo básica; además, prospectivo y longitudinal; el diseño fue experimental in vitro. La población estuvo constituida por discos de resina microhíbrida Filtek ™ Z250 3M pulidas, de 5mm de diámetro y 2 mm de espesor; y cuya muestra fue de 40 discos, obtenidos mediante un muestreo probabilístico (aleatorio simple). La técnica utilizada fue experimental in vitro; el instrumento usado fue una ficha de recolección de datos, habiendo sido validado por un Juicio de expertos. Resultados, se apreció que en los 3 grupos de selladores de superficie, el grupo del sellador Permaseal en el subgrupo de discos de resina sumergidos en suero fisiológico no mostró un efecto significativo (p=0.729); mientras que, en el análisis de los grupos selladores en los subgrupos de bebidas de color restantes mostraron tener un efecto significativo sobre la estabilidad del color de la resina (p<0.05), en los diferentes tiempos de evaluación. Se concluye que si bien los tres selladores del estudio mostraron un efecto sobre la estabilidad del color de la resina (p=0.000) sumergidos en bebidas de color; el sellador que mostró un mejor efecto fue el PermaSeal (Ultradent), por presentar una menor variación cromática en los diferentes casos de bebidas y en los distintos tiempos de medición (p<0.05).
Acceso abierto
Evaluation of the amount of protein and calcium in soy beverages and almonds marketed, Lima, 2021.
(Universidad Privada Norbert Wiener, 2022-02-10) Millan Porta, Maria Elena; Inocente Camones, Miguel Angel
Objective: To evaluate the amount of protein and calcium in soy and almond drinks marketed in Lima, 2021. Methodology: The method of this research was hypothetical - deductive, likewise the approach to be used will be quantitative and The design to be applied is the descriptive correlational one, it is also important to detail that the population is made up of 30 people with experience in the nutritional part, the technique to be used will be quantification. Results: The results of the table shown show the levels of correlation between the amount of protein and calcium in commercialized soy and almond beverages, according to the value of the Rho Spearman correlation coefficient of 1,000 which It represents a direct and high relationship, in addition the value of statistical significance is p_ value < 0.05, which implies rejecting the null hypothesis. Conclusion: The results for predominant levels of the amount of protein and calcium are regular, identifying a high direct relationship, in addition the value of statistical significance is p-value < 0.005 implying the relationship between the amount of protein and calcium.
Acceso abierto
Nutritional characteristics of beverages, juices, and nectars sold in supermarkets in San Juan de Lurigancho, Lima 2023
(Universidad Privada Norbert Wiener, 2023-03-02) Sayago Pilar, Brian Pool; Mauricio Alza, Saby Marisol
Currently, in our country the importance of nutrition in the different stages of life is taking on greater importance, which is why we must know and identify the nutrient content in the different products we are consuming, to achieve a balanced and healthy diet, which which leads us to look at nutritional labeling. Objective: Describe the nutritional characteristics of drinks, juices and nectars sold in San Juan de Lurigancho-Lima supermarkets.2023. Design: Study approach was quantitative, non-experimental and prospective-cross-sectional. Population: Juices, drinks and nectars sold in the Metro, Plaza Vea and Tottus supermarkets located in Lima-de 2023. Results: 32 samples of drinks, juices and nectars were analyzed, finding that juices have the highest amount of sugar, corresponding to 8.33 +3.82 g, beverages have the highest sodium value 20.28+16.60 mg and juices present 0.12+0.05 g of saturated fat. 43.75% of these products claim to contain vitamins and 100% have minerals in their composition. Colorants are found in 40% of these products and sweeteners are found in 65% Conclusions: It is important to develop the habit of reviewing the nutritional information of products, in this case drinks, juices and nectars; could be useful for your selection.