info:eu-repo/semantics/bachelorThesis
Utilización de distintos niveles de miel de abeja en la elaboración de mermelada de fresa.
Fecha
2022-11-07Registro en:
Morejon Verdesoto, Edwin Cristóbal. (2022). Utilización de distintos niveles de miel de abeja en la elaboración de mermelada de fresa. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Morejon Verdesoto, Edwin Cristóbal
Resumen
This investigation evaluated the effect of bee honey in percentages from 0% to 20% added to strawberry jam. The best treatment was determined by performing physicochemical, organoleptic and microbiological tests. The experimental units used were 12, since 4 treatments were elaborated: T0 = 250 g of strawberry, T1= 25 g of bee honey + 225 g of strawberry, T2 = 37.5 g of bee honey + 212.5 g of strawberry, T3 = 50 g of bee honey + 200 g of strawberry, with 3 replicates per treatment. For the statistical analysis, a single-factor ADEVA was used, and Tukey's test ≤ 0.005, in the physicochemical assessment. The shelf life was determined by the Kruskal-Wallis test and data analysis was performed in the statistical software InfoStat. The results showed that the added level of bee honey has a notable influence on the physicochemical, organoleptic and microbiological characteristics of the different formulations, presenting highly significant differences among the treatments. The treatments with the 15% and 20% were the best treatments in terms of quality, since their results are in accordance with national and international standards, and on average the two treatments presented values of 0. 82-0.84 (aw), 54.23-55.40 ° brix, 3.41-3.46 pH, 0.29% -0.30 % titratable acidity, 38.00%- 38.33% moisture, 1.56%-1.62 % ash, 73.6% antioxidant capacity and 75 days of shelf life. It is concluded that both the level with 15% and 20% of bee honey will result in a quality product. However, the economic factor is a limitation in the food industry. It is recommended to elaborate strawberry jam using 15% of bee honey.