Desarrollo de bebidas carbonatadas mediante fermentación natural con Ginger Bug y Scoby
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Date
2025
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Publisher
PUCE - Ibarra
Abstract
El proyecto se centró en desarrollar bebidas carbonatadas mediante fermentación natural utilizando Ginger Bug y SCOBY, respondiendo a la creciente demanda de productos saludables y sostenibles en el mercado. La investigación identificó como problema la falta de innovación en bebidas fermentadas naturales que aprovechen combinaciones de frutas, especias y hierbas, y como objetivo principal, crear productos diferenciados, saludables y con beneficios probióticos. Este enfoque se justificó por su relevancia para la industria gastronómica y su impacto positivo en la salud de los consumidores. La metodología utilizada combinó un enfoque mixto. Se realizaron encuestas a consumidores potenciales en Quito y entrevistas a empresarios expertos en bebidas probióticas y en gastronomía de distintas regiones del Ecuador para evaluar las preferencias de sabores, atributos valorados y el impacto de los métodos de fermentación. Las técnicas incluyeron análisis sensorial, recolección de datos cualitativos y cuantitativos, y experimentación con parámetros óptimos de fermentación. Entre los resultados más destacados, se evidenció que el 74% de los encuestados valoraron la importancia de ingredientes naturales y el 72.2% destacaron los beneficios probióticos como factor clave en su decisión de compra. Las combinaciones de sabores como borojó con menta y limón resultaron altamente atractivas para los consumidores, destacando su balance entre dulzura y acidez. Además, los expertos coincidieron en la importancia de mantener la sostenibilidad y calidad en el proceso de producción. Se concluyó que las bebidas fermentadas naturales ofrecen una alternativa competitiva frente a las industriales al combinar innovación sensorial y beneficios para la salud. Los resultados confirmaron que las condiciones óptimas de fermentación incluyen un control riguroso de temperatura, tiempo y calidad de ingredientes, mientras que las combinaciones de sabores deben alinearse con las preferencias del mercado local para maximizar la aceptación del producto.
The project focused on developing carbonated beverages through natural fermentation using Ginger Bug and SCOBY, responding to the growing demand for healthy and sustainable products in the market. The research identified as a problem the lack of innovation in natural fermented beverages that take advantage of combinations of fruits, spices and herbs, and as a main objective, to create differentiated, healthy products with probiotic benefits. This approach was justified by its relevance for the gastronomic industry and its positive impact on consumers' health. The methodology used combined a mixed approach. Surveys were conducted with potential consumers in Quito and interviews were conducted with entrepreneurs who are experts in probiotic beverages and gastronomy in different regions of Ecuador to evaluate flavor preferences, valued attributes and the impact of fermentation methods. Techniques included sensory analysis, qualitative and quantitative data collection, and experimentation with optimal fermentation parameters. Among the most notable results, 74% of respondents valued the importance of natural ingredients and 72.2% highlighted probiotic benefits as a key factor in their purchasing decision. Flavor combinations such as borojó with mint and lemon were highly attractive to consumers, highlighting their balance between sweetness and acidity. In addition, the experts agreed on the importance of maintaining sustainability and quality in the production process. It was concluded that natural fermented beverages offer a competitive alternative to industrial beverages by combining sensory innovation and health benefits. The results confirmed that optimal fermentation conditions include rigorous control of temperature, time and ingredient quality, while flavor combinations should be aligned with local market preferences to maximize product acceptance.
The project focused on developing carbonated beverages through natural fermentation using Ginger Bug and SCOBY, responding to the growing demand for healthy and sustainable products in the market. The research identified as a problem the lack of innovation in natural fermented beverages that take advantage of combinations of fruits, spices and herbs, and as a main objective, to create differentiated, healthy products with probiotic benefits. This approach was justified by its relevance for the gastronomic industry and its positive impact on consumers' health. The methodology used combined a mixed approach. Surveys were conducted with potential consumers in Quito and interviews were conducted with entrepreneurs who are experts in probiotic beverages and gastronomy in different regions of Ecuador to evaluate flavor preferences, valued attributes and the impact of fermentation methods. Techniques included sensory analysis, qualitative and quantitative data collection, and experimentation with optimal fermentation parameters. Among the most notable results, 74% of respondents valued the importance of natural ingredients and 72.2% highlighted probiotic benefits as a key factor in their purchasing decision. Flavor combinations such as borojó with mint and lemon were highly attractive to consumers, highlighting their balance between sweetness and acidity. In addition, the experts agreed on the importance of maintaining sustainability and quality in the production process. It was concluded that natural fermented beverages offer a competitive alternative to industrial beverages by combining sensory innovation and health benefits. The results confirmed that optimal fermentation conditions include rigorous control of temperature, time and ingredient quality, while flavor combinations should be aligned with local market preferences to maximize product acceptance.
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Keywords
Fermentación, Bebidas, Sostenibilidad, Innovación gastronómica y nutrición