Elaboración de néctar de dos variedades de tuna (Opuntiaficus y Opuntia boldinghii) utilizando dos tipos de endulzantes (Stevia y miel de abeja) y dos antioxidantes (Ácido ascórbico y meta bisulfito de sodio) en los laboratorios de la carrera de ingeniería agroindustrial en la Universidad Técnica de Cotopaxi en el periodo 2014-2015

It has considered making pear nectar; this research was carried at the academic laboratory of Fruit and Vegetables of the Engineering Agroindustrial School, getting a product with optimal characteristics for human consumption where it was achieved; considering the hypothesis that tuna varieties, sweeteners and antioxidants if they influence to organoleptic, physical, chemical, microbiological and nutritional characteristics. For which the design of a randomized complete block (DBCA) and subsequently Tukey test at 5% significance was used to determine the best treatments obtained by sensory analyzes. After making the organoleptic analysis (tastings) Top 3 t3, t7 and t8 treatments was obtained. Such treatments were sent to the laboratory of the Technical University of Ambato (LACONAL), which was accredited by the (SAE); for microbiological and physical-chemical analysis of the best treatments, the treatment that obtained best results to justify the research is the treatment t3 (Opuntia boldinghii + honey + sodium meta bisulfite), aerobic mesophilic bacteria (<10UFC / ml) molds and yeasts are (<10UFC / ml), the physicochemical parameters pH (4.20 pH units), acidity (0.143 mg / 100g (citric acid)) relative density (1.062 dimensionless)….

• Váldodahkki: Chicaiza Chicaiza, Liliana Elizabeth (author)
• Eará dahkkit: Pallo Changotasig, Jessica Cristina (author)
• Materiálatiipa: bachelorThesis
• Giella: spa
• Almmustuhtton: 2016
• Fáttát: NÉCTAR; TUNA; ENDULZANTES
• Liŋkkat: http://repositorio.utc.edu.ec/handle/27000/2642