Formulación y aceptabilidad de una jalea dietética de penca de nopal y jugo de maracuyá edulcorado con estevia
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Date
2025
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Universidad Nacional de Trujillo
Abstract
El objetivo de este presente trabajo de investigación fue evaluar la formulación y aceptabilidad de una jalea dietética de penca de nopal y jugo de maracuyá edulcorado con estevia. Se utilizaron tres formulaciones con diferentes concentraciones de jugo de penca de nopal y jugo de maracuyá, F1: 89.94 %, 8.99 %; F2: 82.36 %, 16.47% F3: 75.99 %, 22.80%. Se evaluaron las características fisicoquímicas de pH y solidos solubles. Las materias primas fueron seleccionadas, lavadas, desinfectadas y cortadas. Posteriormente la preparación de jugo de nopal y el jugo de maracuyá, se realizó con una licuadora. Se realizó el tratamiento térmico de 70 °C durante 15 minutos. Finalmente, la jalea dietética fue almacenada en refrigeración a 4 °C. La aceptabilidad fue evaluada por un grupo de 40 panelistas no entenados. Se utilizó una ficha de evaluación sensorial utilizando una escala de 10 cm, mediante la cual los participantes evaluaron el grado de aceptación de la jalea dietética. Se realizo un ANOVA, se obtuvo que el P < 0,05; lo que se concluyó que existe una diferencia significativa entre al menos, dos de los tratamientos. El método de Tukey mostró que existe una diferencia significativa entre los tratamientos F1 y F3. Se selecciono la F3 por obtener el promedio más alto de 8.795 grado de aceptación, Se realizó un análisis proximal, dando como resultado 55.13gr/100 ml humedad, 0.38 gr/100 ml cenizas, 0.52 gr/100 ml proteínas, 0.10 gr/100 ml grasas, 0.37 gr/100 ml fibra cruda.
ABSTRACT The objective of this present research work was to evaluate the formulation and acceptability of a dietary jelly of cactus leaves and passion fruit juice sweetened with stevia. 3 formulations were used with different concentrations of cactus leaf juice and passion fruit juice, F1: 89.94 %, 8.99 %; F2: 82.36 %, 16.47% F3: 75.99 %, 22.80%. Their physicochemical variables of pH and brix degrees were evaluated. The raw materials were selected, washed, disinfected and cut. Subsequently, the preparation of cactus juice and passion fruit juice was carried out with a blender. A heat treatment of 70 °C for 15 minutes was carried out. Finally, the dietary jelly was stored refrigerated at 4 °C. Acceptability was evaluated by a group of 40 non-trained panelists. A sensory evaluation sheet was used using a 10 cm scale, through which the participants evaluated the degree of acceptance of the dietary jelly. An ANOVA was carried out, it was obtained that P < 0.05; which concluded that there is a significant difference between at least two of the treatments. Tukey's method showed that there is a significant difference between treatments F1 and F3. F3 was selected for obtaining the highest average of 8.795 degree of acceptance. A proximal analysis was carried out, resulting in 55.13gr/100ml humidity, 0.38gr/100ml ash, 0.52gr/100ml proteins, 0.10gr/100ml fats, 0.37gr/100ml crude fibre.
ABSTRACT The objective of this present research work was to evaluate the formulation and acceptability of a dietary jelly of cactus leaves and passion fruit juice sweetened with stevia. 3 formulations were used with different concentrations of cactus leaf juice and passion fruit juice, F1: 89.94 %, 8.99 %; F2: 82.36 %, 16.47% F3: 75.99 %, 22.80%. Their physicochemical variables of pH and brix degrees were evaluated. The raw materials were selected, washed, disinfected and cut. Subsequently, the preparation of cactus juice and passion fruit juice was carried out with a blender. A heat treatment of 70 °C for 15 minutes was carried out. Finally, the dietary jelly was stored refrigerated at 4 °C. Acceptability was evaluated by a group of 40 non-trained panelists. A sensory evaluation sheet was used using a 10 cm scale, through which the participants evaluated the degree of acceptance of the dietary jelly. An ANOVA was carried out, it was obtained that P < 0.05; which concluded that there is a significant difference between at least two of the treatments. Tukey's method showed that there is a significant difference between treatments F1 and F3. F3 was selected for obtaining the highest average of 8.795 degree of acceptance. A proximal analysis was carried out, resulting in 55.13gr/100ml humidity, 0.38gr/100ml ash, 0.52gr/100ml proteins, 0.10gr/100ml fats, 0.37gr/100ml crude fibre.
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Keywords
Jalea dietética, Penca de nopal, Maracuyá, Fibra cruda