Browsing Ingeniero en Industrias Agropecuarias by Author "ALCÍVAR ARTEAGA ANNA KARINA"
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ItemESTABILIDAD FISICOQUÍMICA Y MICROBIOLÓGICA EN UN RECUBRIMIENTO COMESTIBLE DE GOMA DE MUYUYO ( Cordia tutea Lam ) Y GEL DE SÁBILA ( Aloe Vera ) APLICADO EN GUAYABA ( Psidium guajava L. )(INGENIERO INDUSTRIAS AGROPECUARIAS, 2021) ALCÍVAR ARTEAGA ANNA KARINA ; CEDEÑO CEDEÑO MARTHA GISSELAThe objective of the present investigation was to evaluate the physicochemical and microbiological stability in an edible coating made of mulberry gum (Cordia lutea Lam.) And aloe vera gel (Aloe vera) applied to guava (Psidium guajava L.). It was developed in the laboratories of the Faculty of Zootechnical Sciences, in the Laboratory of Bromatology, the physicochemical and microbiological analyzes in the Laboratories of ESPAM-MFL and the physicists in the laboratories of ULEAM. A one-factor Completely Random Design (muyuyo gum + aloe vera gel) was used, applying 5 treatments with 3 repetitions. For the comparison of treatment averages, the 5% TUKEY test was used; According to the results of the ANOVA, the physicochemical parameters were evaluated to determine the best treatment and apply it to guavas and the stability of the CR for 28 days. The results showed that T1 (10% muyuyo gum and 90% aloe vera gel) was the best treatment according to the physicochemical analysis with a ° Brix of 3%, Acidity of 0.16% and a pH of 3, 98, the microbiological results showed that the treatments did not contain any microbial load, the results of the physicochemical analyzes during the 28 days estimated at 1,7,14,21,28 indicated that stability was obtained in the stipulated time, the loss of weight of the guavas, showed the difference of the guavas with CR and without CR stored in refrigeration and in the environment, which indicates that the hypothesis proposed according to the results of TUKEY at 0.05% is fulfilled