Caracterización físico química de las hojas de culantro (Eryngium Foetidum) deshidratadas de forma natural y artificial para su aplicación como condimento

This research aimed at the physical-chemical characterization of coriar leaves (Eryngium foetidum) dehydrated naturally and artificially for application as a condiment, the characterization of the coriantro leaf of the coded areas (332, 456 and 537) of influence was studied, for the best treatment an ANOVA DCA was used for (humidity, ash, protein, color, smell and taste) of the fresh coriantro leaf, the best result was obtained in the coded zone 322 with greater acceptability for the elaboration of the seasoning. We proceeded to the physical-chemical characterization (moisture, ash, fats and microbiological) in addition to sensory analysis (color, smell, flavor and aroma) prior to the preparation of the seasoning. To determine the difference between the varieties used in the statistical model, using for the characterization of the seasoning a factorial ANOVA DBCA A*B with three repetitions. To establish the effects between the levels of the treatments, a Tukey significance test (p<0.05) was applied, the results of the data were analyzed using different statistical packages "INFOSTAT and STATGRAPHICS". For the seasoning, the physical, chemical and microbiological analyses were carried out in order to know its characteristics, which gave the best results of 9.61% humidity, 7.69% ash, 1.91% fat and 1.00E + 03 of molds and yeast in sensory analysis on the hedonic scale had a rating of 4 flavor, color, aroma, and smell where the judges liked the product. Keywords: Coriander, dehydrated, dried, seasoning

• 第一著者: Sánchez Molineros, Westher Adrián (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2021
• 主題: Culantro; deshidratado; Secado; Condimento
• オンライン･アクセス: https://repositorio.uteq.edu.ec/handle/43000/6460