Obtención de néctar a partir de pulpa de borojo (Borojoa patinoi cuatrec) como alternativa de consumo en la provincia de Los Ríos

This research has as main objective the development of a borojó nectar as an alternative to consumption in the province of Los Rios, applying a conservation process and obtaining a product appealing to consumers. Why in this experiment was performed using borojó pulp, CMC as a stabilizer and two pasteurized treatments This work was done in the city of Quevedo, specifically in the dairy plant of the State Technical University Quevedo, located at the experimental farm La Maria at Km 7 ½ Quevedo road, Canton Mocache, Province Los Rios. Factorial arrangement was established AxBxC, with twelve treatments and three replicates, the significance test used was the Tukey at 5%. The study factors were: Factor A (dilutions to 1:7, 1:8 and 1:9), Factor B (Percentage of stabilizer "CMC" 0.02% and 0.04%) and Factor C (pasteurization 56 ° CX8 'and 63 º CX8'). The variables analyzed were: physical analysis (pH, º Brix, density and viscosity), analysis organoleptic (smell, taste, texture, acceptance, and defects) to determine the best treatment organoleptically the same who underwent microbiological analysis (total aerobes, coliforms, Total Yeasts and molds). The process for obtaining nectar from borojó pulp was performed under the Ecuadorian Technical Standards for juices, pulps, concentrates, nectars, fruit drinks and vegetables. NTE INEN 2 337:2008 During the process of nectar borojó one carries out the respective reception and selection of raw materials, followed by pulping borojó doing physical analyzes (pH and ° Brix), then weighed individually for each treatment, dilution pulp and mixed with the additives that are part of the formulation immediately performed physical analyzes the diluted pulp (pH ° Brix) for adjustment of acidity and total solids, followed by pasteurization, cooling, packaging, sealing, labeling and stored of the final product. Once the nectar borojó sent the respective samples for the physical analysis (pH, º Brix, density and viscosity), chemical analysis (acidity), while the microbiological tests (to the best treatment "T11", determined organoleptically) is the place in AGROLAB in the city of Santo Domingo de los Colorados - Province of Santo Domingo Tsáchilas. Organoleptic tests were conducted at twelve treatments for these analyzes was used a descriptive (qualification with unstructured scales). Each judge was given an answer sheet with the variables to measure the product. The results of this study permitted the identification of T11 treatment (a3b2c1) for: borojó diluted nectar (pulp: water) 1:9 with added stabilizer (CMC) to 0.04% and a 56 º CX8 pasteurization as the best , being the one that obtained the highest acceptance by the panel of judges in sensory analysis and in terms of technical parameters such as physical and microbiological analysis are within the ranges established by the Ecuadorian Technical Standards INEN. This means that the nectar Treatment 11 borojó with has the following technical parameters: pH 3.34 and 13.5 ° Brix of the above rules state that a nectar must have a pH between 3.5 to 4 , 0 and ° Brix minimum 12 and maximum 18.

• 1. autor: Macias Esparza, Kleber Lenin. (author)
• Format: bachelorThesis
• Język: spa
• Wydane: 2012
• Hasła przedmiotowe: néctar; Borojó; Alternativa de consumo
• Dostęp online: http://repositorio.uteq.edu.ec/handle/43000/3338