Bibliographic citations
Tafur, M., (2018). Determinación de parámetros tecnológicos para el atomizado de pulpa de mango (Mangífera indica) con agua de coco (Cocos nucifera) edulcorado con estevia [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/3142
Tafur, M., Determinación de parámetros tecnológicos para el atomizado de pulpa de mango (Mangífera indica) con agua de coco (Cocos nucifera) edulcorado con estevia [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2018. http://hdl.handle.net/11458/3142
@misc{renati/1056429,
title = "Determinación de parámetros tecnológicos para el atomizado de pulpa de mango (Mangífera indica) con agua de coco (Cocos nucifera) edulcorado con estevia",
author = "Tafur Salazar, Meiry Madison",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2018"
}
The objective of this research was to determine the technological parameters for the atomization of mango pulp with coconut water, sweetened with stevia. Mango pulp and coconut water dilutions were developed (1 / 1.1 / 2.1 / 3.1 / 4.1 / 5) w / v, addition of pectinase 0.018% by weight of pulp and maltodextrin among 23, 25% -25.45% to complete at 25 ° brix in the five dilutions, the samples were subjected to drying temperatures of 130 ° C, 140 ° C and 150 ° C and outlet temperature of 75 ° C using a spray dryer brand LABPLANT, determining physicochemical analysis (Acidity, pH, humidity, solubility, hygroscopicity, color, wettability, vitamin C and A) and sensory analysis (color, taste and smell) with 10 semi-trained tasters. The choice of the best treatment was made by means of statistical analysis (ANOVA, LSD average comparison test, Tukey test and Friedman test at 5% probability), resulting in the dilution of mango pulp (gr): coconut water (mL) (1: 3) ) and 24.17% of maltodextrin and drying of 140 ° C, for presenting better physicochemical characteristics (hygroscopicity 13.28% solubility 91.89%, Ph 6.69, yield 32.32%, humidity 4.35 ± 0.05% and vitamin C 92,00 ± 0,06 mg / 100g and Vitamin A (2,765 ± 0,08 Ul / 100g)) and sensory characteristics (taste and smell equal to I like it very much).
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