Efecto reológico de la pectina de cáscara de cacao (Theobroma Cacao L.) en la calidad físico-química de mermelada de naranja
The purpose of this research was to evaluate the rheological effect of four percentages of cocoa shell pectin on the physical-chemical quality of orange marmalade. A completely randomized design (DCA) with four treatments and four replicates was used, the experimental unit was 1000g per treatment. T...
Kaydedildi:
| Yazar: | |
|---|---|
| Diğer Yazarlar: | |
| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2020
|
| Konular: | |
| Online Erişim: | http://repositorio.espam.edu.ec/handle/42000/1281 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
Etiketle | Özet: | The purpose of this research was to evaluate the rheological effect of four percentages of cocoa shell pectin on the physical-chemical quality of orange marmalade. A completely randomized design (DCA) with four treatments and four replicates was used, the experimental unit was 1000g per treatment. The factor under study was the percentage of pectin obtained from the cocoa shell with levels of 0.20%; 0.40%; 0.60%; and 0.80%. Physico-chemical variables (pH, acidity, degrees brix, viscosity and consistency), microbiological (molds and yeasts) and sensory characteristics (color, flavor, odor, texture and acceptability) were evaluated. As a result, the best treatment was T4, presenting the best characteristics of pH, viscosity and consistency. The variables of ° brix and acidity were not influenced by the four percentages of pectin established. With respect to microbiological analyzes, all treatments complied with the provisions of the INEN 0419 (1988) standard. The sensory evaluation was carried out by a panel of 70 untrained judges, the results of which were analyzed using the Friedman test, where it was not possible to show preference for any of the treatments in color, smell, taste, texture and acceptability. It is concluded that the rheological behavior with the pectin percentage of 0.8% (T4), was adequately adjusted to the pH of the jam, without influencing the acidity. |
|---|