Determinación del efecto antioxidante del ácido ascórbico a diferentes concentraciones y tiempo de maduración en el banano (musa cavendish) para la deshidratación

Fruits is widely consumed throughout the world and its conservation is necessary. Due to this several techniques are used for its conservation, being dehydration by hot air one of the most used, reducing the activity of water to a level where microorganisms can´t develop. In this study the ascorbic acid was used as a natural antioxidant, which allows preserving both the physicochemical and bromatological properties of dehydrated bananas. The physicochemical and bromatological analyzes of the three stages of maturation of the fresh banana (more yellow than green, yellow with green tip and totally yellow) were carried out to determine the banana that has better nutritional properties and to make the immersion of 10 minutes in a solution of Ascorbic acid with different concentrations (500 ppm, 250 ppm and 100 ppm) to dehydrate at a temperature of 60 ° C for 8 hours and perform the physicochemical analysis of the three treatments in the three stages of maturation and determine the best treatment. In order to corroborate the selection of the best treatment, the color analysis was performed on all treatments using the CIELab color scale. The microbiological analyzes of all the treatments were carried out in according to what was established in the INEN 2996 standard and it was found that at the microbiological level, the banana did not present any type of contamination at the beginning or during the development of the project. Also physic-chemical and bromatological analyzes of the best treatment of dehydrated bananas were also carried out to compare them with the results of the analysis of the fresh banana from the yellow-ripened stage with green tip. Finally, an organoleptic analysis of the dehydrated banana was carried out to a group of untrained panelists to know the acceptance of the product in the attributes of texture, smell, color and flavor. As the most relevant results, it was observed that there were statistically significant differences between fresh bananas and dehydrated bananas in terms of nutritional quality. Variations were found in the organoleptic characteristics, mainly in the color change, obtaining a brightness value (L) 45.7167 which is the one that most closely approximates the color parameters of fresh yellow banana with a green tip is 75, 5 L (brightness). In conclusion, the ascorbic acid influences the nutritional quality of the banana, being accepted by the consumers in the parameters of texture 50%, odor 60%, favor 60% and color 50%.

• 主要作者: Guamangallo Tandalla, Jessica Verónica (author)
• 格式: bachelorThesis
• 语言: spa
• 出版: 2018
• 主题: Acido ascórbico; Antioxidante; Banano; CIEL
• 在线阅读: http://dspace.unach.edu.ec/handle/51000/4528