Citas bibligráficas
Cordero, F., (2017). Efecto de la variedad de maíz (Zea mays) y del tratamiento térmico sobre la aceptabilidad general color y firmeza del tamal en conserva [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/3158
Cordero, F., Efecto de la variedad de maíz (Zea mays) y del tratamiento térmico sobre la aceptabilidad general color y firmeza del tamal en conserva [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2017. https://hdl.handle.net/20.500.12759/3158
@misc{sunedu/3589262,
title = "Efecto de la variedad de maíz (Zea mays) y del tratamiento térmico sobre la aceptabilidad general color y firmeza del tamal en conserva",
author = "Cordero Blas, Fernando Raul",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2017"
}
The effect of maize variety and the effect of heat treatment on the general acceptability, instrumental firmness and color of canned tamale were evaluated. Two varieties of maize (white and yellow) and three thermal treatment (117 °C x 55 min, 65 min x 117 °C and 117 °C x 75 min) were evaluated to a value of thermal death that it overcame the required to ensure commercial sterility. Tamale firmness was evaluated with Instron universal texturometer. The analysis of variance shows that the variety of maize, the time of thermic treatment and the variety-time interaction, do not present significant difference (p> 0.05) on this variable parametric. For the variables nonparametric Kruskal Wallis test was used, where, for the general acceptability evaluation hedonic 9-point scale, where the existence of significant differences (p <0.05), showing that the V 2 T 3 treatment (yellow maize, 117 °C x 75 min) had the highest general acceptability range with an average range of 127.37 and a statistics mode value of 8 (I like a lot). For color’s evaluation was used to hedonic 5-point scale, where it was determinate the existence of significant differences (p<0.05), from this manner I am showing that the V 2 T 3 treatment (yellow maize, 117 °C x 75 min) had the highest rating color range of 126.03 and statistics mode value of 4 (I like little). The Mann-Whitney test for general acceptability and color determined that the best V 2 T 3 treatment (yellow maize, 117 °C x 75 min) was statistically different from the other treatments. This treatment (yellow maize, 117 °C x 75 min) was the best treatment in this investigation, considering desirable values from the studied dependent variables.
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