Efecto de la esterilización y goma xanthan en las propiedades reológicas y nutricionales de la compota de pitahaya (Hylocereus undatus)

The purpose of this study was to determine the effects of sterilization and xanthan gum in the rheological and nutritional properties of Pitahaya compote. The statistical design used was a DCA with a * b + 1 bifactorial settlement. Four treatments were developed, combining percentages of xanthan gum (0,5%; 1%) and sterilization temperatures (100 ºc, 115 ºc) in relation to the experimental unit of 1000 grams of pitahaya compote. The development of the research has been executed in the agro-industrial workshop of fruits and vegetables at the Escuela Superior Politécnica Agropecuaria de Manabí – Manuel Félix López and the laboratory analyses were carried out at the Technical University of Ambato and at the National Agricultural Research Institute in Portoviejo City. Rheological characteristics (viscosity and consistency) and nutritional characteristics (carbohydrates, fats, proteins and crude energy) were assessed. An anova was used and the data were evaluated in the IBM SPSS version 21 program. It was possible to determine T2 as best treatment (1% xanthan gum and 100 ºC sterilization temperature) which obtained 8.80 cm of consistency; 9343.50 m. Pa. S. of viscosity; 20.13% of carbohydrate; 0.08% of fat (lipids); 0.49% of protein; 83.12 kcal / g of raw energy and a technical file was prepared with the specifications of the best treatment (T2); Determining that the sterilization temperature in the nutritional characteristics, especially in the proteins and xanthan gum percentages influence to the rheological characteristics.

• Autor Principal: Cedeño Zambrano, Christian Rolando (author)
• Outros autores: Morán Vidal, Eddison Javier (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2017
• Subjects: Viscosidad; Carbohidratos; Grasas o lípidos; Proteínas y energía bruta
• Acceso en liña: http://repositorio.espam.edu.ec/handle/42000/643