Elaboración de caramelo de uvilla (Physalis peruviana), utilizando dos tipos de endulzantes en tres formulaciones panela y miel de abeja con dos conservantes (benzoato de sodio, sorbato de potasio)
The present investigation it was carried out in the company of lacteal Parmalat located in Cotopaxi's province, canton Latacunga, parish Tanicuchí and in the academic laboratory of the career of Agroindustrial Engineering (CEASA). In the process production of candies an experimental design deve...
שמור ב:
| מחבר ראשי: | |
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| פורמט: | bachelorThesis |
| שפה: | spa |
| יצא לאור: |
2014
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| נושאים: | |
| גישה מקוונת: | http://repositorio.utc.edu.ec/handle/27000/2662 |
| תגים: |
הוספת תג
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הוספת תג | סיכום: | The present investigation it was carried out in the company of lacteal Parmalat located in Cotopaxi's province, canton Latacunga, parish Tanicuchí and in the academic laboratory of the career of Agroindustrial Engineering (CEASA). In the process production of candies an experimental design developed, with an arrangement factorial AxB; factor A correspondent to the sweeteners in three formulations: a1 (75 % honey of bee, 25 % sugar cane), a2 (50 % honey of bee, 50 % sugar cane) and a3 (25 % honey of bee, 75 % sugar cane); whereas the factor B corresponds to the preserving: b1 benzoate of sodium and b2 sorbato of potassium taking the juice as a reference of uvilla to 100 %, one determined that three better treatments are t3 (25 % honey of bee - 75 % sugar cane and benzoate of sodium.), t6 (25 % honey of bee - 75 % sugar cane and sorbato of potassium) and t5 (50 % honey of bee - 50 % sugar cane and sorbato of potassium). |
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