Citas bibligráficas
Pérez, C., (2019). Efecto de la proporción de pulpa de manzana: zumo de piña: extracto de zanahoria, en las características fisicoquímicas, contenido de compuestos fenólicos, olor y sabor de un batido funcional. [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/4702
Pérez, C., Efecto de la proporción de pulpa de manzana: zumo de piña: extracto de zanahoria, en las características fisicoquímicas, contenido de compuestos fenólicos, olor y sabor de un batido funcional. [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2019. https://hdl.handle.net/20.500.12759/4702
@misc{renati/380378,
title = "Efecto de la proporción de pulpa de manzana: zumo de piña: extracto de zanahoria, en las características fisicoquímicas, contenido de compuestos fenólicos, olor y sabor de un batido funcional.",
author = "Pérez Saldaña, Cinthya Catherine",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2019"
}
The effect of the proportion of apple pulp, variety Israel (0-100%), pineapple juice, variety Golden (0-100%) and carrot extract, variety Chantenay (0-100%) in the characteristics pH, soluble solids, tone, chroma, total phenols, appreciation of the smell and flavor of the functional smoothie. An extended centroid simplex mix design was applied, in order to obtain the adequate mathematical model to represent the behavior of the variables under study and establish the estimated combination of the factors that allow optimizing the response variables (pH, soluble solids, tone, chroma, total phenols, appreciation of smell and taste). The statistical analysis indicated that the effect of the proportion of apple pulp, pineapple juice and carrot extract in the pH, soluble solids, chroma, odor and flavor of the functional shake was significant. A linear model described the behavior of the variables: soluble solids, odor and taste, with values of coefficients of determination R2 of 0.955, 0.917 and 0.912; respectively. The pH and chroma were adjusted to a significant quadratic model, with coefficient of determination R2 of 0.991 and 0.956, respectively. For total phenols and tone, no model could describe the phenomenon under study. The proportion of apple pulp, pineapple juice, and carrot extract, which optimized the variables pH, soluble solids, chroma, smell and taste from the superposition of contours, was 83.62% of apple pulp: 12.62% pineapple juice: 3.70% of carrot extract, obtaining estimated pH responses: 3.54, soluble solids: 13.14 ° Brix, chroma: 48.49%, odor: 7.14, taste: 7.01. The estimated results for the pH variables were validated: 3.51, soluble solids: 13.37 ° Brix, odor: 7.11 and taste: 7.34, with deviations of less than 5% between the estimated and experimental values. Chroma values were not validated due to a deviation greater than 10%.
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