Efecto de la temperatura y adición de ácido ascórbico en el pardeamiento enzimático de la pulpa de mate (Crescentia cujete)

This research was conducted in order to evaluate the enzymatic browning of calabash tree pulp (crescentia cujete L.) by applying factors: Temperature (A) and ascorbic acid (B) levels were established; a1 = 0.3% ascorbic / 100ml water a2 = 0.5 acid and ascorbic% / 100ml of water and b1 = 4 ° C acid, b2 = 25 ° C and b3 = 70 ° C respectively. A design with two-factor, completely randomized arrangement AxB, with three replicates, and Variance Analysis of 0.05% significance level was used. Variable was assessed by enzymatic browning attributes (Luminosity, Chroma, and Hue) by colorimetry, we proceeded to evaluate the best treatment with the development of a product (jam). The results of the assumptions of ANOVA were analyzed by the analytical procedure Shapiro Will, where the criterion Tono (H) did not meet the assumption of normality and resolved by a nonparametric Kruskal Wallis, resulting in significant factor B, proceeding to perform the Tukey test (p <0.05), where the analysis showed that the main effect of factor B influences enzymatic browning as well as the interaction in treating T2 (0.5% ascorbic acid and temperature 4 ° C), while Luminosity (L) and chroma (C) had no statistically significant difference for any of its factors and their interaction, it is concluded that the T2 prevents enzymatic browning, while making the product when subjected at high temperatures accelerates its enzymatic activity.

• Autor Principal: Bravo Alonzo, Elvys Elías (author)
• Outros autores: Vélez Pazmiño, Evelyn Lisbeth (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2016
• Subjects: Oxidación enzimática; Temperaturas de conservación; Análisis colorimétrico; Antioxidantes
• Acceso en liña: http://repositorio.espam.edu.ec/handle/42000/265