Carrera Ingeniería en Alimentos

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Author: search.filters.author.Guanoquiza Zambrano, Anabel MarianelaSubject: search.filters.subject.MERMELADAS

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    Elaboración de mermelada de naranjilla (Solanum quitoense) con inclusión de camote morado (Ipomea batata) como agente espesante
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-05) Guanoquiza Zambrano, Anabel Marianela; Álvarez Calvache, Fernando Cayetano
    The purpose of this work was the preparation of naranjilla jam with the inclusion of purple sweet potato as a thickening agent, this tuber whose scientific name is Ipomoea batata has a large amount of vitamin A, proteins and minerals, which in a certain way would contribute to the improvement of quality of the elaborated marmalade. An experimental design A * B (3 × 2) was applied to the preparation of the marmalade, the factors being the percentage of sweet potato (a0: 9 percent, a1: 6 percent, a2: 3 percent) and percentage of naranjilla (b0: 40 percent, b1: 45 percent). The first study factor acted with two levels and the second with three levels for which the experiment required 6 treatments, each with two replicas. The physicochemical properties evaluated were pH, total soluble solids (TSS), texture, acidity in each treatment of the jams obtained. For the selection of the best treatment a sensory analysis was carried out by 15 people, the results were evaluated by means of an incomplete block design where sensory characteristics were evaluated: odor, color, taste, acceptability. Where the best treatment was a1b1, which corresponds to 45 percent of naranjilla and 6 percent of sweet potato. The estimated life time for this product is 6 months.