Efecto reológico de la relación panela - pectina sobre las características fisicoquímicas y reológicas en la elaboración de mermelada de pitahaya (Hylocereus undatus)

The purpose of this research was to evaluate the rheological effect of panela-pectin on the physicochemical characteristics of pitahaya jam. A completely randomized design (DCA) with nine treatments and three repetitions was used, the experimental unit was 1000g per treatment. The factors under study were: percentage of panela with levels of 30%; 40%; 70% and percentage of pectin with levels of 0.40%; 0.50%; 0.60%. Physicochemical variables (pH, acidity, brix degrees, viscosity and consistency), microbiological (molds and yeasts) and sensory characteristics (color, flavor, smell, texture and acceptability) were evaluated. It was obtained as a result that the best treatment was T2, since it presented the ideal behavior, in the physicochemical and rheological analysis carried out, presenting averages of pH 5.63; acidity 1.3; °Brix 64.66, it presented a course of 7cm/30s in consistency. The sensory evaluation was carried out by a panel of 70 untrained judges, whose results were analyzed by means of the Kruskal Wallis test, where preference for T2 could be evidenced in the odor, color, flavor, texture and general acceptability parameters. The microbiological analysis was carried out to the best treatment, presenting acceptable results, complying with the established in the INEN 0419 standard. It is concluded that the characteristics of the pitahaya jam had a rheological behavior in terms of consistency and viscosity, adequate with the percentage of pectin 0, 50% and the percentage of panela 30% (T2).

• Tác giả chính: García Muñiz, César Antonio (author)
• Tác giả khác: Ocampo Alcívar, Jean Carlos (author)
• Định dạng: bachelorThesis
• Ngôn ngữ: spa
• Được phát hành: 2023
• Những chủ đề: Reológico; Viscosidad; Consistencia; pH; Acidez; Grados brix
• Truy cập trực tuyến: http://repositorio.espam.edu.ec/handle/42000/2114