Efecto de la pectina de cáscara de naranja sobre los parámetros de estabilidad y aceptabilidad de un nectar mix (naranja-papaya).

The objective of the research was to evaluate the effect of pectin percentages of orange peels and pulp ratio on the parameters of stability and acceptability in a nectar mix. A completely random design (DCA) was used in bifactorial arrangement of A x B, being factor A ratio pulps (orange-papaya) 50-50% and 70-30% respectively and factor B percentage of pectin 0.07%; 0,10%; 0.12% and 0.15%, reaching 8 treatments and 3 repetitions were performed respectively giving a total of 24 experimental units being 1000ml of nectar. In the stability the parameters of acidity, turbidity, pH, ° Brix, viscosity and sedimentation rate were evaluated. The results were: the turbidity reached a highly significant difference, in terms of viscosity, acidity and pH did not comply with the assumptions of ADEVA, in the stability it was performed measuring for 15 days starting from day 0 in room temperature, this reflected that the treatments that showed the least separation were T4 and T8. In the sensory analysis it was carried out by order where 1 was the most preferred and 8 the least preferred with 30 untrained judges it could be evidenced that all treatments show the same conditions, thus it was determined that the concentrations of pectin do not influence the variables, contrary to the relationship of pulps in which the influence on the acidity variables was evidenced, pH and viscosity.

• 主要作者: Chilan Basurto, Jasmin Alejandra (author)
• 其他作者: Garcia Farias, Melisa Annabel (author)
• 格式: bachelorThesis
• 语言: spa
• 出版: 2022
• 主题: Néctar; Pectina; Naranja; Papaya
• 在线阅读: http://repositorio.espam.edu.ec/handle/42000/1963