dc.contributor | Arboleda Álvarez, Luis Fernando | |
dc.contributor | López Sampedro, Sandra Elizabeth | |
dc.creator | Morejon Verdesoto, Edwin Cristóbal | |
dc.date.accessioned | 2023-01-27T15:19:29Z | |
dc.date.accessioned | 2023-05-22T16:04:19Z | |
dc.date.available | 2023-01-27T15:19:29Z | |
dc.date.available | 2023-05-22T16:04:19Z | |
dc.date.created | 2023-01-27T15:19:29Z | |
dc.date.issued | 2022-11-07 | |
dc.identifier | 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. | |
dc.identifier | http://dspace.espoch.edu.ec/handle/123456789/18111 | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/6324835 | |
dc.description.abstract | 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. | |
dc.language | spa | |
dc.publisher | Escuela Superior Politécnica de Chimborazo | |
dc.relation | UDCTFCP;27T00565 | |
dc.rights | https://creativecommons.org/licenses/by-nc-sa/3.0/ec/ | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.subject | TECNOLOGÍA Y CIENCIAS AGROPECUARIAS | |
dc.subject | PRODUCCIÓN ALIMENTARIA | |
dc.subject | MIEL DE ABEJA | |
dc.subject | CONSERVANTE | |
dc.title | Utilización de distintos niveles de miel de abeja en la elaboración de mermelada de fresa. | |
dc.type | info:eu-repo/semantics/bachelorThesis | |