Carrera Ingeniería en Alimentos

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Author: search.filters.author.Custode Falconí, Carlos WilfridoSubject: search.filters.subject.NÉCTARES

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    Estudio comparativo entre la pasteurización abierta y al vacío en las propiedades físico-químicas, microbiológicas y sensoriales de un néctar a base de maracuyá (Passiflora edulis Sims.), zanahoria (Daucus carota L.) y noni (Morinda citrifolia L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Custode Falconí, Carlos Wilfrido; Ortiz Escobar, Jacqueline de las Mercedes
    The purpose of the research was to compare the effect of open and vacuum pasteurization within the physico-chemical, microbiologic and sensory properties of a fruit nectar made of: passion fruit(Passiflora edulis Sims.), carrot (Daucus carota L.)and noni (Morinda citrifolia L.).The experimental design applied was a factorial complete 2n(23) being the experimental factors: type of pasteurization (open and vacuum), temperature of pasteurization (65 and 75 Celsius degree), and time of pasteurization(7 and 12 min). For sensory analysis a complete randomized block design was applied. Analyses physico-chemical (pH, soluble solids (Brix degree), vitamin C) and microbiologic (count of molds and yeasts) were performed in both samples raw and pasteurized. The results obtained for pH, vitamin C content and the microbiologic reduction did not show statistically significant differences (α=0,05) between the two pasteurizations. Nevertheless a clear downward trend was determined in those parameters respecting to raw samples. Soluble solids (ºBrix), did show statistically significant differences between open and vacuum pasteurization in relation to raw nectar. Open pasteurization increased the content of soluble solids, nevertheless this did not happen when the nectar was treated with open pasteurization, where the content of soluble solids was similar to the ones measured on raw nectar. The two better treatments of each pasteurization type were chosen for sensory testing, those were T1 (open pasteurization/65°C/7min) and T2 (Vacuum pasteurization/65°C/7min) which were evaluated by the judgement of testers. The determination of significative differences 4between the two samples was performed through the statistical analysis of sensory parameters. It was determined that T2 was the sample which showed better color, odor, taste, appearance and acceptability, being chosen as the optimal treatment among the studied making a substantial difference between open and vacuum pasteurization in sensory features. Finally, was calculated that shelf-life of the nectar of passion fruit, carrot and noni submitted vacuum pasteurization to 65 Celsius degree for 7min and stored at 4 Celsius degree, is 33 days.