Efecto de la combinación de mucílago de cacao ccn-51 con pulpa de borojó en las características físico - químicas y sensoriales de la mermelada conservada en envases de vidrio.
This research was conducted in the laboratories of the State Technical University of Quevedo. Combination of mucilage Cacao Borojó CCN- 51 and in the development of different combinations jam 50:50 % , 60:40 % and 40:60 % in the pulp process and relations were used: sugar (4:1) (2:1) so the Physical...
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| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
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2014
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| Sarrera elektronikoa: | http://repositorio.uteq.edu.ec/handle/43000/267 |
| Etiketak: |
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Etiketa erantsi | Gaia: | This research was conducted in the laboratories of the State Technical University of Quevedo. Combination of mucilage Cacao Borojó CCN- 51 and in the development of different combinations jam 50:50 % , 60:40 % and 40:60 % in the pulp process and relations were used: sugar (4:1) (2:1) so the Physical , Chemical , Sensory properties were determined for each of the treatments to study in order to evaluate the best treatment of the final product . The variables studied were: density, concentration temperature, acidity, pH, °Brix, Smell, Taste, Aroma, texture, acceptability, Total Plate Count. A design study 6 treatments with 3 replications giving a total of 18 treatments for the analysis of use Tukey test at 5% for the average of each of the treatments was applied factorial arrangement AxB with….. |
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