Néctar de “tumbo serrano” Passiflora tripartita Kunth edulcorado con miel de abeja: Cuantificación de la vitamina C y aceptabilidad organoléptica
Passiflora tripartitaKunth (tumboserrano) has big importance in Andean agriculture. Although exist little information about this variety with added value. In the present study the objectivewas to take advantage of the tumbo serrano to elaboratenectar at different levels of related pulp-water, honey...
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2021
|
| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=8085144 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | Passiflora tripartitaKunth (tumboserrano) has big importance in Andean agriculture. Although exist little information about this variety with added value. In the present study the objectivewas to take advantage of the tumbo serrano to elaboratenectar at different levels of related pulp-water, honey bee and stabilizer, determining the level of sensory acceptance of the factors at the consumer level. In the experiment methodology, a RCBD was considered with a factorial arrangement of 2kwith eight treatments and two replications. As a result of the physicochemical characterization of the raw material it was: percentage of citric acidity 0.637, Brix degrees of 8.68, pH of 3.166, maturity index of 6.629 and color with an IC value 13. The nectarelaborated in Chulucanascity, where it turned out that it comply the parameters required by the NTP] 203.110 (2009); demonstratein that the T8 with a related pulp-water of 1/5,honey bee of 15% and stabilizer of 0.10%, obtained the best organoleptic acceptance by the 40 consumers (adolescents, young people and adults) who evaluated the characteristics of color, taste, smelland consistency inthe 9 points -hedonic scale, the same one that is located at the sensory scale with a “I like it moderately”. Furthermore, the best acceptance sample was carried out to a physicochemical, microbiological and proximal analysis, standing out the vitamin C with 9.90 mg/100 ml of nectar.Keywords:Tumbo serrano;nectar;transformation;bee honey;sensory evaluation;innovation. |
|---|