Optimización del proceso de elaboración de nectar utilizando pitahaya (Hylocereus triangularis)
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Date
2018
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Publisher
Universidad Nacional de Trujillo
Abstract
El objetivo del presente trabajo fue obtener un néctar a base de pitahaya amarilla (Hylocereus triangularis). Para la elaboración del néctar se realizaron las etapas de lavado, pelado, pesado, estandarización, homogenizado, pasteurización, envasado y enfriado. Para la obtención de este néctar se consideraron diferentes cantidades de agua/pulpa que variaron 1 a 3 y porcentaje de carboximetil celulosa (CMC) que variaron de 0.10 a 0.30%, utilizando un diseño Compuesto Central Rotable (DCCR), haciendo un total de 2² puntos factoriales, incluido 4 puntos axiales y 3 repeticiones en el punto central, haciendo un total de 11 ensayos. Además, se aplicó la evaluación sensorial usando una escala no estructurada de 10 cm para evaluar la aceptabilidad general a 120 panelistas no entrenados (estudiantes universitarios). Los resultados fueron analizados utilizando el software statistica 7.0. La proporción de agua/pulpa de pitahaya (Hylocereus trigonus) tiene una influencia significativa sobre el néctar elaborado. Los máximos valores de aceptabilidad general del néctar de pitahaya (Hylocereus trigonus) se dan en condiciones de proporción de agua/pulpa de 2 a 2.4 y entre 0.14 y 0.18 % de CMC.
ABSTRACT The objective of the present work was to obtain a nectar based on yellow pitahaya (Hylocereus triangularis). For the elaboration of the nectar the washing, peeling, weighing, standardizing, homogenizing, pasteurizing, packing and chilling stages were carried out. To obtain this nectar, different amounts of water / pulp were considered that varied 1 to 3 and percentage of carboxymethyl cellulose (CMC) that varied from 0.10 to 0.30%, using a Central Composite Rotable design (DCCR), making a total of 2² factorial points, including 4 axial points and 3 repetitions in the central point, making a total of 11 tests. Also, Sensory evaluation was applied using an unstructured scale of 10 cm to assess the general acceptability of 120 untrained panelists (university students). The results were analyzed using the statistica 7.0 software. The proportion of water / pitahaya pulp (Hylocereus trigonus) has a significant influence on the elaborate nectar. The maximum values of general acceptability of the pitahaya nectar (Hylocereus trigonus) are given in conditions of water / pulp ratio of 2 to 2.4 and between 0.14 and 0.18% of CMC
ABSTRACT The objective of the present work was to obtain a nectar based on yellow pitahaya (Hylocereus triangularis). For the elaboration of the nectar the washing, peeling, weighing, standardizing, homogenizing, pasteurizing, packing and chilling stages were carried out. To obtain this nectar, different amounts of water / pulp were considered that varied 1 to 3 and percentage of carboxymethyl cellulose (CMC) that varied from 0.10 to 0.30%, using a Central Composite Rotable design (DCCR), making a total of 2² factorial points, including 4 axial points and 3 repetitions in the central point, making a total of 11 tests. Also, Sensory evaluation was applied using an unstructured scale of 10 cm to assess the general acceptability of 120 untrained panelists (university students). The results were analyzed using the statistica 7.0 software. The proportion of water / pitahaya pulp (Hylocereus trigonus) has a significant influence on the elaborate nectar. The maximum values of general acceptability of the pitahaya nectar (Hylocereus trigonus) are given in conditions of water / pulp ratio of 2 to 2.4 and between 0.14 and 0.18% of CMC
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Keywords
Sensorial, Pulpa de Pitahaya, Optimización, Diseño Compuesto Central (DCCR)