Estudio de parámetros de calidad y perfil sensorial de la apis mellifera (miel de abeja) y subproductos (Propóleo, polen y cera) para su posterior aplicación en procesos agroindustriales
The present investigation was carried out in order to study the quality parameters and sensory profile of Apis mellifera (honey) and by-products (propolis, pollen and wax) for their subsequent application in agro-industrial processes. To evaluate the quality parameters in the honey, the physical-che...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2020
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| Online Access: | http://repositorio.uteq.edu.ec/handle/43000/5944 |
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Add Tag | Summary: | The present investigation was carried out in order to study the quality parameters and sensory profile of Apis mellifera (honey) and by-products (propolis, pollen and wax) for their subsequent application in agro-industrial processes. To evaluate the quality parameters in the honey, the physical-chemical analyzes (relative density, acidity, humidity, ash, electrical conductivity, hydroxymethylfurfural, protein, pH, ° brix, insoluble solids, viscosity) were determined for propolis (humidity, ashes). and oxidation index), in pollen and wax (humidity, ash), an ANOVA was applied using DBCA with factorial arrangement A * B and 3 repetitions: Factor A: (Types of flowering) and Factor B: (Production times). For the sensory profile, an evaluation (visual, aroma, texture, flavors) was used, where an ANOVA was applied by DBCA. To establish differences between treatments, the Tukey significance test was applied (p <0.05). The analysis was carried out with the programs; Statistica, Statgraphics and InfoStat. In relation to honey, the type of flowering (eucalyptus - avocado) showed an adequate assessment; For propolis flowering (avocado - tropical); In pollen (romerillo) and in wax (eucalyptus). In the analysis of the production season, Apis mellifera, propolis, pollen and wax did not show variability. In the sensory profile, Apis Mellifera presented a significant difference in the evaluation (visual, aroma, texture, flavors); in the propolis in the evaluation (visual, aroma, texture) it showed variability; in pollen the evaluation (visual, aroma) and in the wax the evaluation (visual) did show a difference. For a subsequent application of agroindustrial processes, it is concluded to make nougat, propolis candies, granulated pollen and wax candles. Keywords: nectar, flowering, production times, physicochemicals, propolis, pollen, wax. |
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