Evaluación del mucílago y la placenta de dos variedades de cacap (Theobroma cacao L.) aplicando dos métodos conservantes en la obtención de mermelada.
This research was conducted in the province of Los Rios Quevedo canton in the Experimental Farm " La Represa " located in the Fayta enclosure via Quevedo - San Carlos , and in the Laboratory of Food Science at the Faculty of Animal Science . A design was completely randomized in factorial...
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2016
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| 主題: | |
| 在線閱讀: | http://repositorio.uteq.edu.ec/handle/43000/2266 |
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添加標簽 | 總結: | This research was conducted in the province of Los Rios Quevedo canton in the Experimental Farm " La Represa " located in the Fayta enclosure via Quevedo - San Carlos , and in the Laboratory of Food Science at the Faculty of Animal Science . A design was completely randomized in factorial tri arrangement, with 12 treatments and two replications , physical and chemical characteristics of pH, acidity, Brix, humidity, dry matter, ash , protein and fat were evaluated no statistical difference was found significant . In microbiological tests it ensured jams ie it did not exist the presence of pathogens such as mesophilic microorganisms, coliforms, fungi and yeast. In the sensory evaluation the best treatment was the T9 with a good aroma and acceptability, while it obtained the highest profitability treatments T1 and T4 both with 70.78 %, respectively. |
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