Optimización de la calidad de un puré de banano con jugo de naranja y limón mediante diseño de superficie de respuesta

The goal was to evaluate the optimum ratio of citrus fruit juices that contribute to the quality of banana puree. A completely random design was used for the interaction of the factors: A, orange juice (7.5, 8.75 and 10%) and B, lemon juice (5, 7.5 and 10%) with 2 repetitions, giving nine treatments. The mean value, considered optimal, was determined by response surface. The experimental unit consisted of 1000 g of mash, divided into 4 glass containers of 250 g. The puree was elaborated using the defined citric relations and complemented up to 100% with banana pulp; these ingredients were mixed and cooked at a temperature of 65°C for 30 minutes to obtain the product. Variables evaluated were: Physico-chemical and microbiological. The quality of the banana puree was optimized by response surface design with 23.42 º Brix, pH 4.03 and 0.50 acidity. The ANOVA also detected significance for the colorimetric variable and, using the Tukey test, the A2B1 treatment in the luminosity criterion was found in the first statistical category; while the coordinate axis a, to the A1B2 treatment surpassed investigated values. Microbiologically the A1B1 reported values that exceeded those established by the norm INEN 2337: 2008 at 15 and 30 days. In this way it is concluded that the optimal ratios for solids and pH were 7.5 and 5% of orange and lemon juice respectively and for acidity 10% of orange and 10% of lemon.

• Egile nagusia: Murillo Loor, María Dolores (author)
• Formatua: masterThesis
• Hizkuntza: spa
• Argitaratua: 2019
• Gaiak: Banana; Puré; Cítricos; Óptimo
• Sarrera elektronikoa: http://repositorio.espam.edu.ec/handle/42000/1055