Evaluación del proceso de conservación de banano (Musa Paradisiaca), mediante la elaboración de mermelada en el cantón Santo Domingo de los colorados. Quevedo.

This thesis is based on the development of banana jam was made, in order to take advantage of the banana export considered rejection. In Ecuador there is a large agricultural production, but despite the demand for the products in the domestic market, some of these still fail to stand out in the agribusiness field and record a good contribution to farm incomes. The main objective of this research is to standardize the process of making jam banana (Musa paradisiaca) of the Santo Domingo de los Colorados, obtained from discarded fruit and helps to obtain a consumer with physical characteristics chemical and sensory-acceptable. This research was conducted in the Laboratory of Cereals Calazacón Superior Institute of Technology, located in the city of Santo Domingo de los Colorados in the 6 ½ mile route to Quevedo. AxBxC was chosen design with 2 replicates. To determine differences between levels of study was conducted Tukey test at 5% in treatments where significant difference. The finished product, the following variables were evaluated: pH, º Brix, acidity and organoleptic analysis (color, smell, taste, consistency, and acceptability defects. Having undergone treatments to these technical parameters, and then get the results tabulated in sensory evaluation to treatment 3 was chosen as the best, the same as in its formulation contains: pulp-sugar ratio (50:50); orange juice as a source of antioxidant and 1% pectin……………………

• Autor principal: Parrales Arguello, René Alejandro (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2013
• Assuntos: Evaluación proceso; Conservación banano; Elaboración de memelada
• Acesso em linha: http://repositorio.uteq.edu.ec/handle/43000/259