Tiempo de cocción y tipos de empaque en la vida útil de fréjol como producto de V Gama
This study determined the effect of cooking time and different types of packaging in the life of a bean (Vigna sesquipedalis) taking into account the qualitative and microbiological characteristics. We used a completely randomized design (DCA) under Bifactorial A * B arrangement. Three replicates fo...
Sábháilte in:
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| Rannpháirtithe: | |
| Formáid: | bachelorThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2013
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| Ábhair: | |
| Rochtain ar líne: | http://repositorio.espam.edu.ec/handle/42000/173 |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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Cuir clib leis | Achoimre: | This study determined the effect of cooking time and different types of packaging in the life of a bean (Vigna sesquipedalis) taking into account the qualitative and microbiological characteristics. We used a completely randomized design (DCA) under Bifactorial A * B arrangement. Three replicates for each treatment were used and as experimental unit 7 kg of beans. For the experiment the beans were prepared with different cooking times (5, 10, 15 minutes) and different packaging (Thermo-formed Pouch bag with zimper and vacuum packing). Bromatological variables were evaluated pH (INEN 389), humidity (INEN 464), acidity (total) and life time according to microbiological growth of flora - air mesophilic (INEN 529). In terms of these variables and sensory analysis established that the best treatment is the combination a2 * b3, 10 min of heat treatment and vacuum packed in bags of polyamide material, reaching lower pH and high acidity %, such values are among the parameters set by the rules INEN 406. It was determined that the finished product has a life time of 52 days, during the storage time (15 days) was conserved between the permissible limits as established by the Department of Health of Spain. |
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