Tiempo y temperatura de deshidratación de la remolacha (Beta vulgaris) en las características físico-químicas del edulcorante
The objective of this investigation consisted in determining the Time (A) and the Temperature (B) of dehydration of the beet (Beta Vulgaris) in the dependence of the physical-chemical characteristics of the sweetener of said vegetable. In order to obtain a higher sweetening performance as an alterna...
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2019
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| 主題: | |
| オンライン･アクセス: | http://repositorio.espam.edu.ec/handle/42000/1180 |
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タグ追加 | 要約: | The objective of this investigation consisted in determining the Time (A) and the Temperature (B) of dehydration of the beet (Beta Vulgaris) in the dependence of the physical-chemical characteristics of the sweetener of said vegetable. In order to obtain a higher sweetening performance as an alternative in the food industry, the sweetening effect was compared with a mule sweetened with sugar beet (sucrose) and with a commercial one (brown sugar), the production costs were elaborated . In the research process, a completely randomized design (DCA) was used A x B, with 12 repetitions measuring the Brix Degrees (° Bx), the Humidity (% H), the Yield (g of beet / g of sweetener) raw) and the Sensory Evaluation. Statistically yes there was a significant difference in the Brix degrees in the Analysis of Variance (ADEVA) with a value of 0.05 and the sensory evaluation in which treatment 4 (T4) is treated with an average of 48,483 according to the SPSS as the best acceptance in the ¨very sweet¨ category indicated by the judges in the tasting, and that had greater intensity than in the other treatments, in the factors A and B, this caused that the sugars of the beet pulp increased more causing different intensities of sweetness. |
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