Influencia de estabilizantes goma CMC y goma Xanthan en el comportamiento físico químico y organoléptico del néctar de maracuyá (Passiflora edulis)
The present work aimed to infer the influence of hydrocolloids (CMC gum and xanthan gum) on the physical, chemical and organoleptic behavior in passion fruit nectar (passiflora edulis), governed by NTE INEN 2337 (2008) for juices, pulps, concentrates, nectars, fruit and vegetable drinks. For the phy...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2023
|
| 主題: | |
| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/2060 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽 | 總結: | The present work aimed to infer the influence of hydrocolloids (CMC gum and xanthan gum) on the physical, chemical and organoleptic behavior in passion fruit nectar (passiflora edulis), governed by NTE INEN 2337 (2008) for juices, pulps, concentrates, nectars, fruit and vegetable drinks. For the physical-chemical variables, a DCA (Completely Random Design) was applied with two factors (stabilizers and percentages of stabilizers), while, for the organoleptic variables, a sensory analysis (hedonic scale) was applied to 75 untrained tasters and the results were analyzed using the Friedman test. It was determined that CMC gum has significance on acidity, viscosity and stability, while xanthan gum presented significance on pH and density. It was evidenced that the degree of acceptability of passion fruit nectar in untrained tasters was the application of 4% CMC gum and 2% of xanthan gum. |
|---|