Aplicación del colorante natural de Cúrcuma (Cúrcuma longa Linn) en Pollos Broiler (Broiler ross 308)para mejorar la pigemntación de la piel.

At the present investigation organic tomato marmalade was prepared applying different levels of natural sweeteners such as: stevia, honey and sugar; the unprocessed product is of high quality. Before processing the goods a high quality control was done to find out its degree of ripeness, it showed an average of 1.6 which indicates that the fruit was standing in the midst stage of maturation, it demonstrated to be in optimal condition to be used in the experiment. As the studies went on different samples of jellies were made to find out the combination of sweeteners and which of them provided a better texture and flavor. From the samples set 3 jellies were selected to be analyzed their physical, chemical, microbiological and organoleptic characterization. For tasting a survey was applied to 17 students of Agro-industrial engineering majoring from a population of 260 people; the results indicated 76% of greater acceptance was for the jelly that had stevia, honey and sugar. It was essential to determine the physico-chemical analysis comprising the characteristics of pH, Brix and ash ̊ achieved average values of 3.64, 65, 39% respectively; thereof that are within the parameters cited in the NTE INEN 419, microbiological analysis identified the useful life of jelly was 20 days. In conclusion, tomato jelly sweetened with sugar 75%, honey18%, stevia 7%; it is a new and improved product because it has organic certification.

• Autor principal: Zambrano Benavides, Amparo Carolina (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2016
• Assuntos: Mermelada; Tomate Riñón; Edulcorante Natural; Estevia
• Acesso em linha: http://dspace.unach.edu.ec/handle/51000/3179