Citas bibligráficas
Herrera, A., (2017). Efecto de la adición de harina de kiwicha (Amaranthus caudatus) en las características fisicoquímicas y aceptabilidad general del néctar mixto de piña (Ananas comosus L.) y maracuyá (Passiflora edulis) [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/3154
Herrera, A., Efecto de la adición de harina de kiwicha (Amaranthus caudatus) en las características fisicoquímicas y aceptabilidad general del néctar mixto de piña (Ananas comosus L.) y maracuyá (Passiflora edulis) [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2017. https://hdl.handle.net/20.500.12759/3154
@misc{renati/376233,
title = "Efecto de la adición de harina de kiwicha (Amaranthus caudatus) en las características fisicoquímicas y aceptabilidad general del néctar mixto de piña (Ananas comosus L.) y maracuyá (Passiflora edulis)",
author = "Herrera Garcia, Arnold Javier",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2017"
}
The effect of the addition of the kiwicha flour on the content soluble solids, titratable acidity, apparent viscosity, protein content and general acceptability in a mixed pineapple and passion fruit nectar was evaluated. The fruit was selected, sorted, weighed, washed, conditioned and pulped. Then, the formulations were standardized, pasteurized, packaged, cooled and stored. Four samples were obtained: one of which was the control sample (without addition of kiwicha flour) and the drinks with 1.5, 3.0 and 5.0% of kiwicha flour; which they were evaluated on their physicochemical characteristics, as parametric variables. The overall acceptability was evaluated as a sensorial feature 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 the variances for the parametric variables. The analysis of the variance showed a significant effect of the adding of the kiwicha flour over the other variable. Moreover by Duncan test it was determined that the sample with addition of 3% kiwicha flour obtained adequate content of soluble solids, titratable acidity, apparent viscosity and protein content. The Friedman test showed a significant effect of the kiwicha flour over the overall acceptability. Finally, Wilcoxon test showed that the control sample (without addition of kiwicha flour) and the addition of 1.5% obtained the highest sensory acceptance in the mixed pineapple and passion fruit nectar, with a mode of 6 points.
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