Citas bibligráficas
Véliz, E., (2018). Capacidad oxidante y compuestos fenólicos durante el procesamiento de espárrago blanco (Asparagus officinalis) encurtido por método directo [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3402
Véliz, E., Capacidad oxidante y compuestos fenólicos durante el procesamiento de espárrago blanco (Asparagus officinalis) encurtido por método directo [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3402
@mastersthesis{renati/247100,
title = "Capacidad oxidante y compuestos fenólicos durante el procesamiento de espárrago blanco (Asparagus officinalis) encurtido por método directo",
author = "Véliz Bermeo, Elmer Obed",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The influence of the process in obtaining white asparagus (Asparagus officinalis) in the form of pickling on the total antioxidant activity, bioactive compounds (total phenolic compounds and vitamin C) was studied; the heat treatment and standardization parameters salt percentage (1, 1,5 and 2 percent) and pH (3,4; 3,6 and 3,8). The bioactive compounds were affected by the impact (p < 0.05) due to the effect of the process, finding a loss of: 0.71 μmol Trolox / g of antioxidant capacity by the DPPH● method and 1.60 μmol Trolox / g by the ABTS●+ method; 12.50 mg of mg ac as /100 g of vitamin C; 1.38 meq AG / g of phenolic compounds, in the final product. The sensory evaluations (JAR method with the criterion “JUST AS I LIKE“ with a level of significance of 95%), indicated that the best formulation is to use 1 percent of salt and 3,8 of pH. The evaluation of the heat treatment by the Stumbo and Simpson methods was determined.
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons