Evaluacion del proceso de industrializacion de la uvilla (Physalis peruviana) con papaya (Carica) para conservar en almibar y mermelada

This thesis is based on "EVALUATION OF THE PROCESS OF INDUSTRIALIZATION OF THE UVILLA (Physalis peruviana) WITH PAPAYA (Carica) TO CONSERVE IN ALMÍBAR AND MARMALADE" was carried out, in order to take advantage of the uvilla agroindustrially since it is currently Almost completely designates the consumption as fruit and not in preserves. In our country there is extensive agricultural production, but despite the demand for products in the domestic market, some of these still fail to stand out in the agro-industrial field and record a good contribution for agricultural income. The present work consists in establishing if: Does the lack of knowledge in agroindustrial production not allow the use of the uvilla (Physalis peruviana) and the papaya (Carica) as fruits, but rather as a nutritional supplement? This research was carried out in the laboratories of the I.T.A.C and the universities; U.T.E.Q and U.T.E. of the provinces of Santo Domingo de los Tsáchilas and Los Ríos. The main objective is to evaluate the percentages of uvilla and papaya to be combined, and by means of physical-chemical and organoleptic analyzes to determine which is more acceptable to the consumer. We chose an AxBxC design (3 x 2 x 2) with 2 repetitions per treatment, the study factors were: percentage of pulp to combine a0 20% papaya 80% uvilla, a1 30% papaya 70% uvilla, a2 40% papaya 60 % uvilla that represented FACTOR A, pulp ratio: sugar a bo fruit 60: 40% sugar b1 fruit50: 50% sugar for FACTOR B and better preservative (c0 pectin and c1 gelatin) for FACTOR C. To determine differences between Tukey test was performed at 5% in the treatments in which a significant difference was found. The following variables were evaluated to the finished product: pH, ºBrix, acidity and organoleptic analysis (color, odor, taste, consistency, and acceptability); To carry out the organoleptic evaluation, we counted on the help of a panel of 12 tasters, which were distributed in two repetitions (2 for each repetition). After having subjected the treatments to these technical parameters, and after having tabulated the data obtained from the sensory evaluation, treatment 12 was chosen as the best, the same one that contains in its formulation 40% papaya 60% uvilla (200papaya gr; 300uvilla gr.); and 500 gr. of sugar that establish a relation between pulp and sugar corresponding to 50:50. The treatment (T12) was analyzed microbiologically. The respective balance of materials was also made where it was determined that the production cost of 826.5 gr. of uvilla jam combined with papaya is $ 4.1325 (see Annex 1) with a retail price of $ 2.21 per c

• Glavni avtor: Coello Jumbo, Patricia (author)
• Format: bachelorThesis
• Jezik: spa
• Izdano: 2011
• Teme: Proceso Industrializacion; Almibar Mermelada
• Online dostop: http://repositorio.uteq.edu.ec/handle/43000/2620