Efecto del uso de diferentes estabilizantes y de mandarina (Citrus Reticulata) de tres variedades, sobre las características físico químicas y sensoriales de una jalea

Currently many consumers are looking for healthy foods, in addition to products that are sensory acceptable; From this need, the concept of spreadable fruits or simply jams has arisen, which cannot be called jams or jellies because they do not meet the requirement of having a soluble solids content of 65 ºBrix. The objective of the research was to evaluate the effect of thickeners and Citrus reticulata varieties on the physicochemical (CFQ) and sensory characteristics of a spreadable fruit-type jam. The experiment was carried out with two independent variables, the first being the mandarin variety (graft King, green from the coast and Creole from Patate) and the formulation (F1 and F2). The formula contained: 25% juice, 65% chopped skins and 10% peel. The F1 and F2 kept constant the ratio of fruit / sugar (65/35), amount of mandarin: water (40%), thickeners (4% mixture of proteins, starches and phycocolloids). In the final product, potassium sorbate (975 ppm), citric acid (1000 ppm) and tangerine essence (20 ppm) were added; varying the dose of thickeners between one formula and another, for each formula. The FQ and sensory analyzes were statistically evaluated using Freedman and Holm non-parametric tests, concluding that the best treatment was the combination a0b0, with a pH of 3.97, acidity 4.87%, soluble solids 43.00 ºBrix, viscosity 15.41 Pa * s. In the sensory evaluation, a score of 3.7 was obtained for smell, 3.5 for color, 3.58 flavor and 3.5 acceptability on a maximum scale of 4 points. Key words: Creole mandarin, green mandarin, King graft, ficoloids

• 1. Verfasser: Erika Roxana, Ibarra Bodero (author)
• Format: bachelorThesis
• Sprache: spa
• Veröffentlicht: 2021
• Schlagworte: Mandarina criolla; Injerta King; Fficocoloides
• Online Zugang: https://repositorio.uteq.edu.ec/handle/43000/6455