Caracterización de la fruta de pan (Artocarpus altilis) en estado fresco y cocido, de la provincia de Santo Domingo de los Tsáchilas del Ecuador

The present investigation was carried out in the province of Santo Domingo de los Tsáchilas in the cantons Santo Domingo and Concordia, and in the Laboratory of the Faculty of Livestock Sciences located in the experimental farm La María de la UTEQ, and the Chemical Laboratories of The Universidad Tecnológica Equinoccial Santo Domingo campus of the Tsachilas. We used a completely randomized design with a bi factorial arrangement, with ten treatments and two replicates, applying a tuckey test at (p ≤ 0.05). The variables studied were physical and chemical characteristics and nutritional pH, acidity, humidity, ash, fat, fiber, protein, carbohydrates, energy, minerals, reporting that if significant statistical differences were found within the treatments. In the sensory evolution the best results were given within the treatments that correspond to the Concord Canton, with a good taste, smell, texture, and acceptability of the breadfruit.

• المؤلف الرئيسي: Zamora Castro, Adrian Leonel (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2016
• الموضوعات: Organolépticas; Estados; Características; Bromatológicas
• الوصول للمادة أونلاين: http://repositorio.uteq.edu.ec/handle/43000/1837