Bibliographic citations
Tesén, M., (2011). Optimización de la concentración de ácido ascórbico, tiempo y temperatura para inactivar polifenoloxidasa en jugo de caña mediante metodología de superficie de respuesta [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/1379
Tesén, M., Optimización de la concentración de ácido ascórbico, tiempo y temperatura para inactivar polifenoloxidasa en jugo de caña mediante metodología de superficie de respuesta []. PE: Universidad Nacional Agraria La Molina; 2011. https://hdl.handle.net/20.500.12996/1379
@mastersthesis{sunedu/3344939,
title = "Optimización de la concentración de ácido ascórbico, tiempo y temperatura para inactivar polifenoloxidasa en jugo de caña mediante metodología de superficie de respuesta",
author = "Tesén Arroyo, Martha Elina",
publisher = "Universidad Nacional Agraria La Molina",
year = "2011"
}
Polyphenoloxidase PFO, is one of the most studied enzymes in the food industry because it is responsible for enzymatic browning reactions in fruits and vegetables. One of the reasons why their study is important because it is commercially undesirable because it changes the sensory properties, nutritional quality and generally harms the marketing of a product. The main: objective of this research was to determine the optimal conditions for ascorbic acid concentration, temperature and time appropriate heat treatment to inactivate the enzyme polyphenoloxidsse cane juice, using the response surface methodology. To meet- the objective, first extracted cane- juice-to. be tharacterized- in. terms of degrees brix, pH and reducing sugars, being within the quality parameters of sugarcane juice. After being characterized treatments were applied according to the Box Behnken -experimental design. Initially ascorbic acid was added in concentrations of 0.1, 0.15 and 0.2%, after heat treatment was applied at temperatures of 70, 80 and 90 °C for a while 2, 4 and 6 minutes, in addition to the treatments mentioned, it had a control treatment. After the treatments applied enzyme was extracted polyphenoloxidase (PFO) sugar cane juice and determined their level of inactivation. Through the application of response surface methodology was obtained that the optimal treatment being the one whose concentration is 0.17% ascorbic acid at a temperature of 86.8 ° C for 4.15 minutes, this treatment is able to get a 95.6% inactivation of polyphenoloxidase. Also sensory test was used to determine the degree of satisfaction cane juice optimized treatment compared with untreated juice was found that cane juice under optimal treatment has a better score in relation to the color characteristics and acceptability general (pleases me very much).
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