Aprovechamiento del mucílago de cacao (Theobroma cacao L.) en conservación con adición de banano (Musa x paradisiaca)

The canning industry is divided mainly into five categories: fruit juices and concentrates, fruit pastes and purees, fruit pulps, dehydrated fruits, and jams. In the present investigation that was carried out on the use of cocoa mucilage (Theobroma cacao L.) canned with bananas (Musa × paradisiaca) was carried out in the Quevedo canton taking into account that the raw material to be used was obtained from the farm “2 sisters” located in San Carlos Parish.A DCA (completely randomized design) was applied within an arrangement (3x2 bifactorial) using 6 treatments and 4 t repetitions. For the comparison of the means of the treatments, the Tukey test (p≤ 0.05) was used, in addition it was executed in an experimental and descriptive way evaluating the different physical, chemical, microbiological and sensory characteristics which are involved with each of the treatments. Cocoa mucilago ccn51 was used to give added value in the food sector and orito banana pulp to highlight the nutritional characteristics of the new product. For the different treatments to be treated, different formulations of raw material were used but maintaining the same amount of sweetener (sugar and panela). This product was evaluated for its characteristics through an organoleptic test where the treatment with the best result and preference was T2 (mucilage (45%), banana (15%) and panela (40%). Keywords: preserves, sweeteners, mucil

• Autor principal: Ochoa Carpio, Gloria Lisbeth (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2019
• Assuntos: Conserva; Edulcorantes; Mucílago
• Acesso em linha: http://repositorio.uteq.edu.ec/handle/43000/3795