Bibliographic citations
Vallejos, A., (2019). Efecto de la concentración de leche de arroz (oryza sativa) integral sobre las características fisicoquímicas, recuento de bacterias ácido lácticas y aceptabilidad general en una bebida fermentada sabor a maracuyá (passiflora edulis) [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/5690
Vallejos, A., Efecto de la concentración de leche de arroz (oryza sativa) integral sobre las características fisicoquímicas, recuento de bacterias ácido lácticas y aceptabilidad general en una bebida fermentada sabor a maracuyá (passiflora edulis) [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2019. https://hdl.handle.net/20.500.12759/5690
@misc{renati/380244,
title = "Efecto de la concentración de leche de arroz (oryza sativa) integral sobre las características fisicoquímicas, recuento de bacterias ácido lácticas y aceptabilidad general en una bebida fermentada sabor a maracuyá (passiflora edulis)",
author = "Vallejos Rueda, Armando Martin Adolfo",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2019"
}
The effect of the concentration of brown rice milk (Oryza sativa L.) (7.30, 9.80 and 12.20%) on acidity, soluble solids, lactic acid bacteria count and general sensory acceptability of a fermented passion fruit drink (Passiflora edulis) was evaluated, using a strain Lyofast SAB 4.40 A. The analysis of variance determined a significant effect (p <0.05) on acidity, soluble solids, lactic acid bacteria count and general acceptability. The Duncan test determined that the 12.20% brown rice milk concentration had the highest acidity (0.42% lactic acid), 10.13% soluble solids content and a desirable lactic acid bacteria count (2.76x10 8 ufc/mL). With the Friedman test, a significant difference (p<0.05) in general acceptability was determined, with the 7.3% concentration being the one with the highest mode (7 points - “I like it moderately”); compared to the concentration 9.8% with mode of (6 points - I like it slightly) and 12.2% (5 points – neither like nor dislike). With the Wilcoxon test, it was observed that the three concentrations of rice milk were different, choosing the 7.3% concentration as the best treatment with greater general acceptability and other characteristics selected as the best (titratable acidity, soluble solids, lactic acid bacteria count).
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.