Examinando por Materia "Nostoc"

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    Physicochemical characterization and analysis sensory of a drink made with seaweed from Nostoc Sphaericum (Cushuro)
    (Universidad Privada Norbert Wiener, 2021-07-08) Ramos Quispe, Miriam Rebeca; Inocente Camones, Miguel Angel
    Objective: Determine the physicochemical characteristics and the degree of general acceptability of a drink made with Nostoc sphaericum (cusshuro) algae. Methodology: Quantitative, experimental, analytical method, applied. The study population was diners at Tilda's soup kitchen, being one hundred and forty-six adults; being located in the district of Ate Vitarte. Results: The quantification of the total iron content of the drink presented a density of 1.265 g/ml and the iron units were 1.3899 ± 0.0139ppm and 0.3284 ± 0.0003 mg/100gr, in addition the majority of the people were not at all satisfied with the color of the drink in 93.2%, nor with the smell in 45.9%, they were not very satisfied with the consistency in 69.2%, however, they are very satisfied with the appearance in 74%, and According to taste acceptability, 37.7% are very satisfied. Conclusion: The drink has acceptable physicochemical characteristics according to current standards, however, It has little acceptability by the population regarding its color, smell and consistency. However, they have good acceptability with appearance and taste.