Evaluación de hidrocoloides sobre la inhibición de grumos en el rompope
The work was developed in order to evaluate the addition of hydrocolloids on the inhibition of lumps in eggnog. The research evaluated the effect of the types of hydrocolloids (xanthan gum and gelatin) in two concentrations (0.2% and 0.4%), four treatments were obtained with experimental units of 62...
Sábháilte in:
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| Rannpháirtithe: | |
| Formáid: | bachelorThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2022
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| Ábhair: | |
| Rochtain ar líne: | http://repositorio.espam.edu.ec/handle/42000/1758 |
| Clibeanna: |
Cuir clib leis
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Cuir clib leis | Achoimre: | The work was developed in order to evaluate the addition of hydrocolloids on the inhibition of lumps in eggnog. The research evaluated the effect of the types of hydrocolloids (xanthan gum and gelatin) in two concentrations (0.2% and 0.4%), four treatments were obtained with experimental units of 6252 g and were replicated by four, on the inhibition of lumps in eggnog. viscosity and lumps analysis were carried out, the results of which were evaluated by means of an analysis of variance where it was concluded that some treatments have different means, therefore the non-parametric Kruskal-Wallis test was applied, where significant differences were determined with a level of 0.05, the results showed an increase in viscosity of 438.00 mPa*s corresponding to xanthan gum with 0.40%, while the lowest was 126.25 mPa*s which is the gelatin treatment with 0.20%. Regarding the lumps, the treatment T2 and T3 had the best behaviors because they present the lowest means with 1.1643 mm for T2 and 2.0073 mm for T3, while the treatment with the greatest presence of lumps is T4 with an average of 4.60550mm. It was determined that the sensory preference of untrained tasters is eggnog drink with concentrations of 0.4% xanthan gum. |
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