Elaboración artesanal de mermelada con frutos no tradicionales
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Fecha
2022
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Universidad de Guayaquil : Facultad de Ciencias Agrarias
Resumen
La presente investigación se desarrolló en la provincia del Guayas cantón
Guayaquil, cuyo objetivo general es Elaborar una mermelada de fruto no
tradicional y estudiar su aceptación para la comercialización en la ciudad de
Guayaquil, se definió una estadística descriptiva en cual es colocada en
contexto literal, que permitirá observar el alcance inicial y final del estudio.
De acuerdo con la investigación se debe realizar la mermelada en su punto
de madurez presentando un °Brix de 1,8. Los rangos de máximo y mínimos
de los pH obtenidos, el pH mínimo es de 3-3.5 pero en los resultados fue de
3,54 con una ligera elevación a los rangos, se obtuvo 1.30 % y de pH de 3.5
de porcentaje en acidez al aplicar pulpa – sucralosa de 70: 0.15 y un
porcentaje de pectina de 2.5 %, siendo este uno de los mejores tratamientos
en su estudio.
The present research was developed in the province of Guayas canton Guayaquil, whose general objective is to prepare a non-traditional fruit jam and study its acceptance for marketing in the city of Guayaquil, a descriptive statistic was defined in which it is placed in literal context, which will allow to observe the initial and final scope of the study. According to the research the jam should be made at its point of maturity presenting a °Brix of 1.8. The maximum and minimum pH ranges obtained, the minimum pH is 3-3.5 but in the results was 3.54 with a slight rise to the ranges, 1.30 % and pH of 3.5 % in acidity when applying pulp - sucralose of 70: 0.15 and a pectin percentage of 2.5 %, being this one of the best.
The present research was developed in the province of Guayas canton Guayaquil, whose general objective is to prepare a non-traditional fruit jam and study its acceptance for marketing in the city of Guayaquil, a descriptive statistic was defined in which it is placed in literal context, which will allow to observe the initial and final scope of the study. According to the research the jam should be made at its point of maturity presenting a °Brix of 1.8. The maximum and minimum pH ranges obtained, the minimum pH is 3-3.5 but in the results was 3.54 with a slight rise to the ranges, 1.30 % and pH of 3.5 % in acidity when applying pulp - sucralose of 70: 0.15 and a pectin percentage of 2.5 %, being this one of the best.
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Palabras clave
Pectina, Brix, Sucralosa, Pulpa
Citación
APA