Evaluación de propiedades físico-químicas y sensoriales del chifle de plátano barraganete según pisos altitudinales y sistemas de producción en Manabí
The objective of this research was to determine the physical-chemical and sensory characteristics of the Barraganete plantain chifle in relation to the altitudinal levels and production systems in two cantons of Manabí. The factors under study were: altitudinal levels of the Barraganete plantain wit...
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| Формат: | bachelorThesis |
| Мова: | spa |
| Опубліковано: |
2025
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| Предмети: | |
| Онлайн доступ: | http://repositorio.espam.edu.ec/handle/42000/2664 |
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Додати тег | Резюме: | The objective of this research was to determine the physical-chemical and sensory characteristics of the Barraganete plantain chifle in relation to the altitudinal levels and production systems in two cantons of Manabí. The factors under study were: altitudinal levels of the Barraganete plantain with levels of 129 masl (geographical area of the city of Calceta) and 285 masl (geographical area of the city of El Carmen); and production systems of the Barraganete plantain with their levels of associated crops and monocultures. A Completely Randomized Design (DCA) was applied in a bifactorial arrangement AxB, four treatments were studied with 8 replicas each. 14 kg of Barraganete plantain harvested at different points of the sampled farms were used as an experimental unit. The physicochemical and sensory characteristics were evaluated using the statistical program R-Studio. The variables of humidity, ash and protein showed significant differences (p<0.05) between the production systems and altitudinal floors, while the fiber did not show significant differences between treatments. The CAR2 treatment (285 masl - El Carmen) exceeded the humidity limit allowed by the INEN 2561 standard (5.99%). The sensory analysis was carried out by means of an affective test, evaluating three attributes (color, flavor and texture), with a five-point hedonic scale, establishing MCR3 (Monoculture-Calceta) as the best treatment, which showed greater acceptability in all the attributes evaluated. In conclusion, the altitudinal floors and production systems differentially influence the physicochemical and sensory properties of the plantain chifle barraganete. |
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