Evaluación de los parámetros de calidad en dos variedades de naranja, valencia (Citrus x sinensis) y naranja agria (Citrus x aurantium) para la elaboración de jugo
The research problem is the high production of oranges, which leads to economic loss, putrefaction, due to the low demand for industrialization and that producers do not have government support for sustainable industrialization, raw materials were obtained from two different places for their valuati...
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2021
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| 主題: | |
| 在線閱讀: | http://repositorio.utc.edu.ec/handle/27000/8160 |
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添加標簽 | 總結: | The research problem is the high production of oranges, which leads to economic loss, putrefaction, due to the low demand for industrialization and that producers do not have government support for sustainable industrialization, raw materials were obtained from two different places for their valuation. The objective of the research is to evaluate the quality parameters in two varieties of orange, Valencia (Citrus x sinensis) and sour orange (Citrus x aurantium) from mechanical extraction for the juice´s preparation, using an adequate methodology that implies some processes maintaining quality parameter. The research was carried out in the agro-industrial fruit and vegetable plant of the Agro-industrial Engineering career, consequently a morphological characterization was carried out, evaluating parameters such as: mass, volume, caliber, color, smell, diameter, texture, and others. The results obtained in the physicochemical analyzes reported a pH of 3.89 and 3.67, soluble solids of 9.4 and 8.3 ° Brix, titratable acidity percentage of 1.46 and 1.55%, maturity index (° Brix / acid) of 6.43 and 5.35, percentage of ash of 1.53 and 1.61%, percentage of starch was negative, density of 1.0241 and 1.0281g / mL, percentage of total solids of 9.2 and 9.23%, viscosity of 8 and 9.6 cP, vitamin C of 50.8 and 44.9 mg / 100ml, total sugars of 5.57 and 4.77%, sucrose percentage of 3, 1 and 2.20%, fructose percentage of 0.99 and 1.12%, glucose percentage of 1.48 and 1.45%, polyphenols of 14.44 and 14.08 mg Gallic Acid / L, antioxidant capacity of 496.17 and 489.5 μm Trolox / 100mL and flavonoids of 45.56 and 46.03 mg Catechins / L. The bromatological formulation was made to the best treatment, which was the orange juice of the Valencia variety with the following percentages: water 75.71, ash 1.53, total solids 1.46, glucose 1.48, total sugars 5 .57, ascorbic acid 10.16, sucrose 3.1, fructose 0.99, giving a total of 100%. The sensory analysis was evaluated through a hedonic test where, the attributes with greater acceptability were: smell and taste respectively, finally the data on osmolality were 429.5 mmol / kg in the unpasteurized juice and 503.8 mmol / kg pasteurized juice. |
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