Evaluación de diferentes dosis de ácido cítrico y ascórbico en la actividad antioxidante del plátano (Musa paradisiaca) para la producción de snacks (chifles)
The objective of this research was to evaluate different doses of citric and ascorbic acids in the antioxidant activity of banana (Musa paradisiaca) for the production of snacks (chifles). The factors under study were: dose of citric acid and dose of ascorbic acid, both factors with three levels of...
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| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2022
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| 主题: | |
| 在线阅读: | http://repositorio.espam.edu.ec/handle/42000/1750 |
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添加标签 | 总结: | The objective of this research was to evaluate different doses of citric and ascorbic acids in the antioxidant activity of banana (Musa paradisiaca) for the production of snacks (chifles). The factors under study were: dose of citric acid and dose of ascorbic acid, both factors with three levels of 0.25%, 0.50% and 0.75%. A 32 factorial arrangement design was applied in DCA, nine treatments with two replicates each were studied. 1kg of barraganete green plantain was used as experimental unit. The variables evaluated by statistical analysis were: enzymatic browning, pH, °brix, acidity, molds and yeasts. The results of the colorimetric analysis showed a positive effect on the inhibition of enzymatic browning caused by the enzyme Polyphenoloxidase, with treatment T8 being the one that achieved greater luminosity (L*= 65.30) and a shift from the yellow-red zone (at *: 24.47; b*: 12.24). Regarding the variables of pH and acidity, T5 was considered the one that presented the greatest effect in the inhibition of enzymatic browning (0.2300 % acidity and 6 pH). Regarding the microbiological analyses, treatments T1 and T2 presented values lower than <2X102 CFU for molds and yeasts. It is concluded that citric and ascorbic acid do improve the physical, chemical and microbiological quality of the banana. |
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