Evaluación de la concentración de ozono (O3) en la última etapa de desamargado de chocho (Lupinus Mutabilis Sweet) para la conservación del producto final.

The current research, it was assessed the ozone (O3) concentration in the last stage of lupine debittering (Lupinus mutabilis Sweet) for the final product conservation with genetic material from Lupinus mutabilis (mixture of Var. INIAP Andino 450 and Native) and the use of ozonated water (O3) into three concentrations (0.26ppm, 0.35ppm, and 0.42ppm). The application of ozone dissolved in water for the disinfection of highly perishable food products, as it is in the mixture of varieties of chocho INIAP 450 Andino and Nativo, giving the best treatment (T1), with ozone concentration in water of 0.26 ppm, through laboratory observation for sensory analysis, ensures the inhibition of microbial growth that allowed extending its shelf life to 21 days, demonstrating that it conforms to the stipulations of NTE INEN 2390:2004 - Legumes. The unstarched chocho bean, while compared with other higher ozone concentrations applied, damage to the bean was recorded. Regarding the indicators assessed from physical-chemical and microbiological analysis, on the day 21, humidity was 72.85%, Total Coliforms 1.4 x 10⁶ CFU/g, Mesophilic Aerobes <10CFU/g, Escherichia coli <10CFU/g, Molds <10CFU/g Yeasts 7.8 x 102CFU/g, 0% pests and diseases presence. It was determined, what the use of ozonated water facilitates debittering and lengthens the product useful life on the hanger.

• Автор: Pruna Veintimilla, Welinton Carlos (author)
• Формат: bachelorThesis
• Мова: spa
• Опубліковано: 2023
• Предмети: DESAMARGADO; CHOCHO; (UPINUS MUTABILIS SWEET); AGRONOMÍA
• Онлайн доступ: http://repositorio.utc.edu.ec/handle/27000/10761