Bibliographic citations
Espinoza, V., (2024). Efecto de la concentración de sacarosa y cloruro de calcio sobre la firmeza, sólidos solubles, color, pH, contenido de humedad y aceptabilidad general de rodajas de carambola (Averrhoa carambola) en almíbar. [Tesis, Universidad Privada Antenor Orrego]. https://hdl.handle.net/20.500.12759/17911
Espinoza, V., Efecto de la concentración de sacarosa y cloruro de calcio sobre la firmeza, sólidos solubles, color, pH, contenido de humedad y aceptabilidad general de rodajas de carambola (Averrhoa carambola) en almíbar. [Tesis]. PE: Universidad Privada Antenor Orrego; 2024. https://hdl.handle.net/20.500.12759/17911
@misc{renati/373142,
title = "Efecto de la concentración de sacarosa y cloruro de calcio sobre la firmeza, sólidos solubles, color, pH, contenido de humedad y aceptabilidad general de rodajas de carambola (Averrhoa carambola) en almíbar.",
author = "Espinoza Sampe, Viviana Emily",
publisher = "Universidad Privada Antenor Orrego",
year = "2024"
}
The effect of the concentration of sucrose and calcium chloride on the firmness, soluble solids, color, pH, moisture content and overall sensory acceptability in carambola slices in syrup. The fruit was selected, sorted, washed, disinfected, peeled and cut. The fruit was dipped in 0.5 and 1% CaCl2, then was drained, packaged and added syrup of 30, 35 and 40 °Brix, then proceeded with the exhausting, closed, pasteurizing, cooled and stored. Nine samples were obtained: T1: 30 °Brix with 0% CaCl2, T2: 30 °Brix with 0.5% CaCl2, T3: 30 °Brix with 1% CaCl2, T4: 35 °Brix with 0% CaCl2, T5: 35 °Brix with 0.5% CaCl2, T6: 35 °Brix with 1% CaCl2, T7: 40 °Brix with 0% CaCl2, T8: 40 °Brix with 0.5% CaCl2, T9: 40 °Brix with 1% CaCl2; which they were evaluated on their physicochemical characteristics, as parametric variables. The overall sensory acceptability was evaluated by 30 judges with no training at all. Statistical analysis was applied with a confidence level of 95%. The modified Levene test showed homogeneity of variances for the parametric variables. The analysis of variance showed a significant effect of the concentration sucrose and calcium chloride sucrose on firmness, soluble solids, pH, moisture content and general acceptability; however, it was found no significant effect in the color of carambola slices in syrup. Also, the Duncan test determined that the T9 sample obtained adequate firmness and the T5 sample obtained adequate pH and soluble solids. The Friedman test showed a significant effect of the concentration sucrose and calcium chloride over the overall sensory acceptability. Finally, Wilcoxon test showed that the T5 sample obtained the highest overall sensory acceptance of the carambola slices syrup, with a mode of 8 points.
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