Influencia de las gomas xanthan, cmc y guar, y sus porcentajes en la estabilidad de un néctar de carambola con naranja

The objective of this research was to evaluate the influence of the gums: xanthan, CMC (carboxymethylcellulose) and guar and their percentages on the stability of a carambola nectar with orange. The factors under study were: type of gum (xanthan, CMC and guar gum) and percentages of the gums (0.5 and 0.2). The statistical design used was a DCA with A*B factorial arrangement, obtaining 6 treatments with 3 replications. For each unit, 240 mL of nectar were used. The stability variable (UV-visible spectrophotometry) was evaluated for 28 days, for the best treatment the physical-chemical variables (pH, acidity and soluble solids) and microbiological variables (mesophilic aerobes, fecal coliforms, molds and yeasts) were evaluated. The acceptability of the treatments was evaluated by sensory analysis (taste, color and smell) with untrained judges. The results obtained showed that the CMC rubber (T3: 0.5% CMC) presented greater stability. The T3 was subjected to the physical-chemical requirements established in the INEN 2337:2008 Standard, which were fully met. While the untrained tasters did not identify differences in the attributes valued in the nectar through sensory analysis. Therefore, it is defined that the CMC gum has a greater influence on the stability of a carambola nectar with orange

• 主要作者: Valencia Estacio, Jean Carlos (author)
• 其他作者: Bravo Bravo, Joselyn Stefanía (author)
• 格式: bachelorThesis
• 語言: spa
• 出版: 2022
• 主題: Néctar de carambola; Estabilidad; Espectrofometría; Goma xanthan; CMC; Goma guar
• 在線閱讀: http://repositorio.espam.edu.ec/handle/42000/1755