Bibliographic citations
Liberato, A., (2020). Efecto de la concentración de chía (Salvia hispánica L.), de zumo de maracuyá (Passiflora edulis) y de granadilla (Passiflora ligularis) en las características fisicoquímicas y aceptabilidad general de una bebida de frutas [Tesis, Universidad Privada Antenor Orrego]. https://hdl.handle.net/20.500.12759/6789
Liberato, A., Efecto de la concentración de chía (Salvia hispánica L.), de zumo de maracuyá (Passiflora edulis) y de granadilla (Passiflora ligularis) en las características fisicoquímicas y aceptabilidad general de una bebida de frutas [Tesis]. PE: Universidad Privada Antenor Orrego; 2020. https://hdl.handle.net/20.500.12759/6789
@misc{renati/377913,
title = "Efecto de la concentración de chía (Salvia hispánica L.), de zumo de maracuyá (Passiflora edulis) y de granadilla (Passiflora ligularis) en las características fisicoquímicas y aceptabilidad general de una bebida de frutas",
author = "Liberato Asmat, Ana Grace",
publisher = "Universidad Privada Antenor Orrego",
year = "2020"
}
The effect of chia (1.00 - 4.00%), passion fruit juice (1.00 - 4.00%) and granadilla (16.50 - 19.50%) on pH, titratable acidity, soluble solids, sedimentation and general acceptability in a beverage of fruits was evaluated. An extended simplex centroid mix design was applied in order to obtain the appropriate mathematical model to represent the behavior of the variables under study and to establish the optimum predicted combination of the factors that allow to optimize the responses. There was a significant (p < 0.05) effect of chia, passion fruit juice and granadilla on pH and general acceptability, otherwise the titratable acidity, soluble solids and sedimentation variables occurred. The chia concentration at 2.02%, passion fruit juice at 1.84% and granadilla at 17.64% allowed the best pH value (3.57) and the greater general acceptability of 7.53 (approximate value at 8 = ““I like it a lot ““) on fruit drink
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