Efecto de los porcentajes de mucílagos de dos variedades de cacao y Goma Xanthan en las características fisicoquímicas de un néctar
This research was intended to assess the effect of the mucilage percentages of two varieties of cocoa and xanthan gum on the physicochemical characteristics of a cocoa mucilage nectar with a percentage of 50% and 50% water taking into account CODEX STAN 247 (2005), physical-chemical parameters (pH,...
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2020
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| オンライン･アクセス: | http://repositorio.espam.edu.ec/handle/42000/1274 |
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タグ追加 | 要約: | This research was intended to assess the effect of the mucilage percentages of two varieties of cocoa and xanthan gum on the physicochemical characteristics of a cocoa mucilage nectar with a percentage of 50% and 50% water taking into account CODEX STAN 247 (2005), physical-chemical parameters (pH, acidity, density, viscosity, brix and stability) with NTE INEN 2337 (2008) for nectars and fruit juices; in addition, a sensory analysis in which the following organoleptic characteristics (smell, taste, color and general appearance) were assessed, so the research chose the two best treatments for cocoa mucilage nectar, observing those that show the most optimal conditions in the physical-chemical parameters, according to the statistical analysis performed were T2 and T4 representing the Creole variety with 0.4% xanthan gum and CCN-51 with 0.4% xanthan gum respectively; as regards organoleptic characteristics, it was determined by an affective test by means of a five-point hedonic scale test, comparing the two best treatments chosen against a witness without any rubber, showing as a result that untrained tasters failed to identify which treatment was best. |
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