Caracteristicas reológicas y texturales de salsas de aji (Capsicum baccatum) de tres marcas comercializadas en la ciudad de Trujillo - 2018
No Thumbnail Available
Date
2018
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
El objetivo de esta investigación fue determinar las características reológicas y texturales de tres marcas de salsas de ají comercializadas en la ciudad de Trujillo. El diseño estadístico correspondió a uno de un factor (marca comercial de salsa de ají), con 3 réplicas. Primeramente se evaluó el cumplimiento de los supuestos de normalidad y homogeneidad de varianzas , mediante las pruebas de Shapiro-Wilk y Levene modificada, respectivamente; al cumplirse estos, se realizaron las pruebas paramétricas del análisis de varianza (ANVA), y a continuación, al existir diferencias significativas (p<0.05) se aplicó la prueba de comparaciones múltiples de Duncan la cual comparó los resultados mediante la formación de subgrupos y se determinó de esta manera el mejor tratamiento. Todas las pruebas estadísticas se realizaron con un nivel de confianza del 95%. Para procesar los datos se utilizó los softwares R 3.2.5 y R 3.4.1, con los paquetes "agricolae" y "car", respectivamente.
ABSTRACT The objective of this research was to determine the rheological and textural characteristics of three different brands of chili sauces marketed in the city of Trujillo. The statistical design corresponded to one of a factor (commercial brand of chili sauce), with 3 replicas. Firstly, compliance with the assumptions of normality and homogeneity of variances was evaluated, using the modified Shapiro-Wilk and Levene tests, respectively; Upon completion of these, parametric tests of the analysis of variance (ANVA) were performed, and then, when there were significant differences (p <0.05) Duncan's multiple comparisons test was applied, which compared the results through the formation of subgroups and determined in this way the best treatment. All statistical tests were performed with a confidence level of 95%. To process the data we used the software R 3.2.5 and R 3.4.1, with the packages "agricolae" and "car", respectively.
ABSTRACT The objective of this research was to determine the rheological and textural characteristics of three different brands of chili sauces marketed in the city of Trujillo. The statistical design corresponded to one of a factor (commercial brand of chili sauce), with 3 replicas. Firstly, compliance with the assumptions of normality and homogeneity of variances was evaluated, using the modified Shapiro-Wilk and Levene tests, respectively; Upon completion of these, parametric tests of the analysis of variance (ANVA) were performed, and then, when there were significant differences (p <0.05) Duncan's multiple comparisons test was applied, which compared the results through the formation of subgroups and determined in this way the best treatment. All statistical tests were performed with a confidence level of 95%. To process the data we used the software R 3.2.5 and R 3.4.1, with the packages "agricolae" and "car", respectively.
Description
Keywords
Salsa de ají, Características reológicas, Características texturales