Efectos fisicoquímicos, sensoriales y microbiológicos de concentraciones de aceites esenciales y mucílago de cacao utilizados como recubrimiento en arazá (Eugenia stipitata)

The objective of the research was to evaluate the physicochemical, sensory and microbiological effects of concentrations of essential oils and cocoa mucilage used as a coating on araza (Eugenia Stipitata). A Completely Randomized Design (DCA) was applied with a three-factor arrangement A*B*C, factor A was the type of essential oils (orange or cinnamon), factor B was the concentration of oils (0.3% and 0.4%) and factor C concentration of cocoa mucilage (10 and 15%). In the research, a total of 45 arazá were used, obtaining eight treatments with three replicates each, plus a control treatment (without coating). The variables under study were: pH, soluble solids, acidity, weight loss, maturity index and microbiological control (molds and yeasts). The samples were stored for three days at room temperature (20-25°C). The results showed that the factors in studies and the combination of them did not have significant effects on the physicochemical and sensory characteristics of arazá. In the same way, the coating did not significantly influence the microbial control of the fruits, since, during storage, they showed a considerable increase. With respect to factor A and factor C, they presented a significant difference in the pH variable, so factor A (level a1) managed to better control the variation of pH (2.80), taking into account its initial value (2.74±3). The levels that had a higher content of cocoa mucilage (15%) had a better impact on the conservation of the pH value during storage.

• Autor principal: Faubla Rodríguez, José Alexis (author)
• Altres autors: Barreto Ramos, Luis Ernesto (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2024
• Matèries: Recubrimiento comestible; Mucílago de cacao; Aceites esenciales; Vida útil
• Accés en línia: http://repositorio.espam.edu.ec/handle/42000/2476