Agroindustrias
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Item Obtención de mermelada de guayaba (Psidium, guajava L.) utilizando tres niveles de pulpa de sábila (Aloe vera barbadensis) y carragenina para la industria pastelera en la Universidad Estatal de Bolívar(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) Tituaña Calapiña, Maricela Verónica; Domínguez, VicenteThis research was conducted at the Plant Fruits and Vegetables of the Faculty of Agriculture, Natural Resources and Environment of the State University of Bolívar. The objectives of this research were: Get guayaba jam (Psidium guajava L.) using three levels of aloe pulp and carrageenan led to the pastry industry in Bolivar State University. The physico-chemical analyzes of the raw material, which is subject to the same control regulations. The experimental material used was aloe pulp and carrageenan in three different percentages with a design of randomized complete block with a factorial arrangement AxB (DBCA) to determine the best treatment. Functional analysis was based on a Tukey test at 5% for comparing averages of treatments and simple regression analysis between logical variables. From the statistical analysis it is determined that the best replacement of guava pulp aloe pulp is 25% and 0.10% carrageenan in developing guayaba jam pastry industry aimed at for the treatment T7 (A3B1) being suitable for use thereof at high temperatures. At best treatment determined by sensory evaluation analyzes were performed microbiological analysis of finished product (coliforms, yeasts and molds) and food science (pH ° Brix, Moisture and ash), same as that found within the requirements of the Standard INEN414 fruit canning plant. During the development of the jam should take into account the standards of hygiene and aseptic handling both inputs, equipment, tools and materials, as this ensured that the product meets quality standardsItem Obtención de mermelada de guayaba (Psidium, guajava L.) utilizando tres niveles de pulpa de sábila (Aloe vera barbadensis) y carragenina para la industria pastelera en la Universidad Estatal De Bolívar(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) Tituaña Calapiña, Maricela Verónica; Domínguez, VicenteThis research was conducted at the Plant Fruits and Vegetables of the Faculty of Agriculture, Natural Resources and Environment of the State University of Bolívar. The objectives of this research were: Get guayaba jam (Psidium guajava L.) using three levels of aloe pulp and carrageenan led to the pastry industry in Bolivar State University. The physico-chemical analyzes of the raw material, which is subject to the same control regulations. The experimental material used was aloe pulp and carrageenan in three different percentages with a design of randomized complete block with a factorial arrangement AxB (DBCA) to determine the best treatment. Functional analysis was based on a Tukey test at 5% for comparing averages of treatments and simple regression analysis between logical variables. From the statistical analysis it is determined that the best replacement of guava pulp aloe pulp is 25% and 0.10% carrageenan in developing guayaba jam pastry industry aimed at for the treatment T7 (A3B1) being suitable for use thereof at high temperatures. At best treatment determined by sensory evaluation analyzes were performed microbiological analysis of finished product (coliforms, yeasts and molds) and food science (pH ° Brix, Moisture and ash), same as that found within the requirements of the Standard INEN414 fruit canning plant. During the development of the jam should take into account the standards of hygiene and aseptic handling both inputs, equipment, tools and materials, as this ensured that the product meets quality standards