Browsing by Author "Peña Fernández, Jessica Alexandra"

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    Elaboración de un jugo de adecuadas características nutricionales y sensoriales a base de: uvilla (physalis peruviana), maracuyá (Passiflora edulis) y zanahoria (Daucus carota)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2013) Peña Fernández, Jessica Alexandra; Ortiz Escobar, Jacqueline de las Mercedes
    It was produced a juice with a mixture of gooseberry, passion fruit and carrot, with appropriate nutritional and sensory quality, for this different ratios was assessed, worked with an experimental design of mixtures with three factors and two levels and eight treatments were obtained. For the preparation of juices were used a 1:1 dilution of water-pulp, adjusted to 11 Brix degree, and pasteurized at 60 Celsius degree for 20 minutes. Was made physic-chemical analyzes such as: pH, Brix degree, acidity, concentration of total polyphenol, and total polyphenol index, and analysis of color at 420 nm of the different samples before and after pasteurization. The treatments were evaluated by a panel of 56 tasters semi-trained for determining the influence of the proportions of fruit and vegetables and the interaction with sensory quality of the juice, were evaluated the attributes such us: color, appearance, smell, sweetness, acidity, flavor, overall acceptability. From the statistical analysis was identified that the best treatment containing 50 percent carrot pulp, 30 percent gooseberry pulp and 20 percent passion fruit pulp. Through sensory evaluations were identified three clusters or groups of tasters; each group qualified to treatments differently, was obtained interactions of each parameter of the sensory evaluation and between each group of qualifiers. The best treatment was subjected to storage at temperatures of 20 and 30 Celsius degree, to determine the evolution over time, and was performed physic-chemical analyzes such as: pH, Brix degree, total acidity, total polyphenols, total polyphenol index , color at 420 nm and antioxidant activity. We determined the presence of citric acid in the juice by liquid chromatography HPLC at the Public University of Navarra. It was calculated of twelve months of shelf life of the juice at environment, by microbiological analysis (counting of yeasts and molds). A level of laboratory the approximate cost is 1.50 dollars per a bottle of 250 ml of passion fruit, carrot and gooseberry juice. It is worth mentioning from a sensory point, that this juice contains flavor, color and smells unique, in addition these juices have vitamins and minerals important for health.