Estabilidad y aceptabilidad de un néctar mix a partir de pulpa naranja (citrus sinnensis) y mandarina (citrus reticulata) con goma XANTHAN Y CMC

The objective of this research was to evaluate the stability and acceptability of a nectar mix from orange pulp (Citrus sinnensis) and tangerine (Citrus reticulata) with xanthan gum and CMC. The factors in the studies were: A: types of stabilizers (xanthan gum and CMC) and B: percentage of orange and tangerine pulp (50/50, 60/40 and 70/30). The statistical design used was a DCA with bifactorial arrangement A * B (2x3), resulting in 6 treatments with 3 replications for each of them. For each experimental unit 240 ml were used. Physical-chemical variables (Acidity, pH, density and stability), acceptability by sensory analysis (Taste, Color, Smell and Appearance) were evaluated with untrained judges and microbiological (Coliforms, Fecal Coliforms, Standard count in aerobic plate Mesophilic, Mold and Yeasts). The statistical program SPSS version 22 was used to analyze the data. As a result, it was obtained that for the stability variable the best ones were T1, T2 and T3 using xanthan gum, while in the variable acceptability the best treatment was T3 (70% orange / 30% mandarin pulp with xanthan gum). The treatments that presented the best stability were T1, T2 and T3, while treatment T3 had the best acceptability of the nectar mix of orange and tangerine.

• Autor Principal: Zambrano Mendoza, Byron Antonio (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2019
• Subjects: Néctar Mix; Estabilidad; Aceptabilidad; Goma Xanthan; Densidad y Microbiológicos; CMC
• Acceso en liña: http://repositorio.espam.edu.ec/handle/42000/975