Citas bibligráficas
Salazar, S., (2024). Tratamiento de concentración al vacío para reducir el contenido de hidroximetilfurfural, mejorar el color y características sensoriales de miel de algarrobo (Prosopis pallida) [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/22702
Salazar, S., Tratamiento de concentración al vacío para reducir el contenido de hidroximetilfurfural, mejorar el color y características sensoriales de miel de algarrobo (Prosopis pallida) []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/22702
@misc{renati/1050379,
title = "Tratamiento de concentración al vacío para reducir el contenido de hidroximetilfurfural, mejorar el color y características sensoriales de miel de algarrobo (Prosopis pallida)",
author = "Salazar Gutiérrez, Samuel Elías",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
ABSTRACT The objective of the research was to reduce the content of 5-hydroxymethylfurfural (HMF) by means of vacuum concentration treatments in carob honey and to analyze soluble solids content, evaluate color instrumentally and sensory characteristics (general acceptability, bitterness and color). A completely randomized design (CRD) was used with three treatments, concentrating at three pressures (T1: 101.33 kPa and 100 °C, T2: 81.33 kPa and 94 °C, T3: 71.33 kPa and 90 °C) with three replicates for each. The soluble solids indicated values of 78.1 to 79.1 °Brix. It was found that the vacuum concentration treatment significantly affected (p<0.05) the HMF content, general acceptability, color and bitter taste in carob honey, with the T3 treatment (71.33 kPa and 90 °C) presenting HMF values of 331.91 ± 3.30 mg/kg, which represents a reduction of 48.28% with respect to the T1 treatment (101.33 kPa and 100 °C), and a lower browning index BI equal to 630.41 ± 3.58. Regarding the general acceptability of the carob honey, the most liked treatment was T2 (81.33 kPa and 94 °C) with a mode of 6. Treatments T2 (81.33 kPa and 94 °C) and T3 (71.33 kPa and 90 °C) presented less bitter taste and lighter color with respect to treatment T1 (101.33 kPa and 100 °C) without significant difference (p<0.05). Therefore, a reduction in the concentration pressure allows obtaining a carob honey with lower hydroxymethylfurfural content, lower browning index, higher general acceptability, lower bitter taste and lighter color.
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons