Citas bibligráficas
Olivera, G., (2023). Efecto de la adición de pulpa de aloe vera (Aloe arborescens Mill) y la sustitución del CMC por polvo de mucilago de chía (Salvia hispánica L.) sobre las características fisicoquímicas y sensoriales de una bebida de maracuyá (Passiflora edulis) [Tesis, Universidad Privada Antenor Orrego]. https://hdl.handle.net/20.500.12759/10814
Olivera, G., Efecto de la adición de pulpa de aloe vera (Aloe arborescens Mill) y la sustitución del CMC por polvo de mucilago de chía (Salvia hispánica L.) sobre las características fisicoquímicas y sensoriales de una bebida de maracuyá (Passiflora edulis) [Tesis]. PE: Universidad Privada Antenor Orrego; 2023. https://hdl.handle.net/20.500.12759/10814
@misc{renati/381734,
title = "Efecto de la adición de pulpa de aloe vera (Aloe arborescens Mill) y la sustitución del CMC por polvo de mucilago de chía (Salvia hispánica L.) sobre las características fisicoquímicas y sensoriales de una bebida de maracuyá (Passiflora edulis)",
author = "Olivera Clusman, Gabriela Lucia",
publisher = "Universidad Privada Antenor Orrego",
year = "2023"
}
The effect of adding aloe vera pulp (5, 10 and 15%) and replacing CMC with chia mucilage powder (0.05 and 0.10%) on titratable acidity, apparent viscosity, sedimentation and general acceptability was evaluated in a passion fruit drink. For sensory analysis, 50 untrained panellists participated. Levene's test showed homogeneity of variance for each parametric variable and analysis of variance indicated a significant effect (p < 0.05) of the independent variables on titratable acidity, apparent viscosity and sedimentation. For sensory evaluations, the Friedman test showed that there was no significant difference (p < 0.05) and, therefore, the Wilcoxon test was not performed. It was determined that the best treatment of this investigation due to the importance of the functional sensory characteristics in beverages was the concentration of aloe vera pulp 15% and substitution of CMC for 0.10% chia mucilage powder, that is related to the best physicochemical characteristics with the Duncan tests: a general acceptability with the highest mode 8 points corresponding to “I like it a lot“, titratable acidity 0.51%, apparent viscosity 22.33 mPa.s and sedimentation 12.37% in a passion fruit drink.
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