Ingenieria en Industrias Agropecuarias

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Browsing Ingenieria en Industrias Agropecuarias by Subject "BROMATOLÓGICAS"
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    EFECTOS DE TRES NIVELES DE SACAROSA EN LAS CARACTERÍSTICAS ORGANOLÉPTICAS Y BROMATOLÓGICAS DE LA MERMELADAS DE MARACUYÁ (Passiflora edulis), CON TRES VARIEDADES DE ZAPALLO ( Curcubita pepo) EN EL LABORATORIO DE INDUSTRIAS AGROPECUARIAS CHONE.
    (INGENIERÍA ZOOTÉCNICA, 2013) JARAMILLO ZAMBRANO, YISENIA ALEJANDRA ; MACAY DELGADO, LUIS ALBERTO
    In the laboratory of the Agricultural Industry Zootechnical Faculty of Technical University of Manabí experimental research was entitled "Effects of three levels of sucrose and qualitative organoleptic characteristics of passion fruit jam (Passiflora edulis), pumpkin (Cucurbita pepo) ", with the objective of determining the time of concentration and conservation, while establishing new innovative alternative agroindustrial products and add value to the raw material of agriculture. Its preparation was established three formulations with different levels of sucrose, and three varieties of squash, to apply tasting survey 20 students from agricultural industry in order to evaluate the organoleptic characteristics by a simple hedonic scale 1-14, to establish higher the acceptability and proceed to physical, chemical microbiological analysis. As a result it was determined that formulations of greater acceptability were 20% Cucurbita pepo M1 which shows the organoleptic acceptability was 97%. Concentration time was 65 ° Brix, pH 3.41, and 54.58 carbohydrates, ash 0.37%, and 40.30% moisture. No yeast and mold count. Cucurbita maxima M2 20% demonstrating the organoleptic acceptability was 97%. Its time of concentration was 68 ° Brix, with pH 3.46, and 58.60 of carbohydrate, 0.31% ash, and 40.32% moisture. No yeast and mold count. Cucurbita moschata 40% M3 demonstrating the organoleptic acceptability was 97%. Its time of concentration was 68 ° Brix, with pH 3.43, and 58.54 of carbohydrate, 0.30% ash, and 40.29% moisture. No yeast and mold count. Consumption is recommended it is an innovative product. Key words: pumpkin, passion fruit, jam, sucrose. In the laboratory of the Agricultural Industry Zootechnical Faculty of Technical University of Manabí experimental research was entitled "Effects of three levels of sucrose and qualitative organoleptic characteristics of passion fruit jam (Passiflora edulis), pumpkin (Cucurbita pepo) ", with the objective of determining the time of concentration and conservation, while establishing new innovative alternative agroindustrial products and add value to the raw material of agriculture. Its preparation was established three formulations with different levels of sucrose, and three varieties of squash, to apply tasting survey 20 students from agricultural industry in order to evaluate the organoleptic characteristics by a simple hedonic scale 1-14, to establish higher the acceptability and proceed to physical, chemical microbiological analysis. As a result it was determined that formulations of greater acceptability were 20% Cucurbita pepo M1 which shows the organoleptic acceptability was 97%. Concentration time was 65 ° Brix, pH 3.41, and 54.58 carbohydrates, ash 0.37%, and 40.30% moisture. No yeast and mold count. Cucurbita maxima M2 20% demonstrating the organoleptic acceptability was 97%. Its time of concentration was 68 ° Brix, with pH 3.46, and 58.60 of carbohydrate, 0.31% ash, and 40.32% moisture. No yeast and mold count. Cucurbita moschata 40% M3 demonstrating the organoleptic acceptability was 97%. Its time of concentration was 68 ° Brix, with pH 3.43, and 58.54 of carbohydrate, 0.30% ash, and 40.29% moisture. No yeast and mold count. Consumption is recommended it is an innovative product. Key words: pumpkin, passion fruit, jam, sucrose.