Citas bibligráficas
Ospino, I., (2018). Efecto de la Concentración de Goma Guar en las Características Reológicas y Texturales de Jalea Light de Tomate Orgánico (Solanum lycopersicum L. cv. Toroty F1) Variedad Italiano [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/21800
Ospino, I., Efecto de la Concentración de Goma Guar en las Características Reológicas y Texturales de Jalea Light de Tomate Orgánico (Solanum lycopersicum L. cv. Toroty F1) Variedad Italiano []. PE: Universidad Nacional de Trujillo; 2018. https://hdl.handle.net/20.500.14414/21800
@misc{renati/879577,
title = "Efecto de la Concentración de Goma Guar en las Características Reológicas y Texturales de Jalea Light de Tomate Orgánico (Solanum lycopersicum L. cv. Toroty F1) Variedad Italiano",
author = "Ospino Hernández, Ingrid Mercedes",
publisher = "Universidad Nacional de Trujillo",
year = "2018"
}
ABSTRACT The objective of this research was to evaluate the effect of guar gum concentration in the rheological and textural characteristics of organic tomato light jelly (Solanum lycopersicum L. cv. Toroty F1) Italian variety. The ANVA indicated guar gum concentration presented a significant effect between the properties of the samples evaluated. It was determined that organic tomato light jelly manifested a rheological behavior of a non-Newtonian fluid Pseudoplastic following the Power-law fluid model, with index of flow behavior of 0.61-0.33; consistency coefficient of 1.21-12.59 Pa.sn. Firmness values of 1.14- 2.44 N and consistency index of 332.05-713.56 g.s were determined to organic tomato light jellies Italian variety.
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