Evaluación de parámetros fisicoquímicos y organolépticos de yogurt tipo griego con mermelada de mango (Mangifera indica) empleando estabilizantes, Carboximetilcelulosa (CMC) y pectina
| dc.contributor.advisor | Rojas Sánchez, José Ricardo | |
| dc.contributor.author | Choez Machado, Ximena Estefanía | |
| dc.date.accessioned | 2025-04-28T13:24:13Z | |
| dc.date.available | 2025-04-28T13:24:13Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/18031 | |
| dc.description | This experimental research consists of evaluating the physicochemical and organoleptic characteristics of a Greek-style yogurt with mango jam using stabilizers such as Carboxymethylcellulose (cmc) and pectin. Therefore, it seeks to determine how these stabilizers act on the texture, flavor, aroma and color. For this reason, to evaluate the quality of the final product, physicochemical tests were carried out that included measurements of (pH, ºBrix, titratable acidity) even the best treatment T3 (25% mango jam + Carboxymethylcellulose) mold and yeast analysis was carried out, all treatments have to be established by the INEN 2395 regulations, and organoleptic tests to determine the acceptability of the best treatment was carried out through a survey of 30 semi-trained panelists, reflecting the results in a radial graph. Methodologically, the experimental design will establish formulations of 6 treatments in which a completely random bifactorial design will be used + 2 with contrasts; where the first factor corresponds to the percentage of jam and the second factor corresponds to the type of stabilizers such as carboxymethylcellulose and pectin. To measure the means, a Tukey test at p < 0.05 will be used using the Infostat statistical program. | es_ES |
| dc.description | This experimental research consists of evaluating the physicochemical and organoleptic characteristics of a Greek-style yogurt with mango jam using stabilizers such as Carboxymethylcellulose (cmc) and pectin. Therefore, it seeks to determine how these stabilizers act on the texture, flavor, aroma and color. For this reason, to evaluate the quality of the final product, physicochemical tests were carried out that included measurements of (pH, ºBrix, titratable acidity) even the best treatment T3 (25% mango jam + Carboxymethylcellulose) mold and yeast analysis was carried out, all treatments have to be established by the INEN 2395 regulations, and organoleptic tests to determine the acceptability of the best treatment was carried out through a survey of 30 semi-trained panelists, reflecting the results in a radial graph. Methodologically, the experimental design will establish formulations of 6 treatments in which a completely random bifactorial design will be used + 2 with contrasts; where the first factor corresponds to the percentage of jam and the second factor corresponds to the type of stabilizers such as carboxymethylcellulose and pectin. To measure the means, a Tukey test at p < 0.05 will be used using the Infostat statistical program. | es_ES |
| dc.description.abstract | La presente investigación experimental consiste en evaluar las características fisicoquímicas y organolépticas de un yogurt tipo griego con mermelada de mango utilizando estabilizantes como Carboximetilcelulosa (cmc) y pectina. Por ello se busca determinar cómo estos estabilizantes actúan en la textura, sabor, aroma y color .Por esta razón para evaluar la calidad del producto final se realizaron pruebas fisicoquímicas que incluyeron mediciones de (pH, ºBrix, acidez titulable) incluso al mejor tratamiento T3 ( 25% de mermelada de mango + Carboximetilcelulosa) se realizó análisis de mohos y levaduras , todos los tratamientos tienen que estar establecidos por la normativa INEN 2395, y las pruebas organolépticas para determinar la aceptabilidad del mejor tratamiento se lo efectuó mediante un encuestas a 30 panelistas semientrenado reflejando los resultados en grafico radial. Metodológicamente el diseño experimental se establecerá formulaciones de 6 tratamientos en el cual se utilizará un diseño completamente al Azar bifactorial agregado + 2 con contrastes; donde el primer factor corresponde al % de mermelada y el segundo factor corresponde al tipo de estabilizantes como Carboximetilcelulosa y pectina. Para la medición de las medias se utilizará una prueba de Tukey al p < 0.05 utilizando el programa estadístico Infostat. | es_ES |
| dc.format.extent | 70 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | Yogurt tipo griego | es_ES |
| dc.subject | ºbrix | es_ES |
| dc.subject | pH | es_ES |
| dc.subject | Carboximetilcelulosa | es_ES |
| dc.subject | pectina | es_ES |
| dc.title | Evaluación de parámetros fisicoquímicos y organolépticos de yogurt tipo griego con mermelada de mango (Mangifera indica) empleando estabilizantes, Carboximetilcelulosa (CMC) y pectina | es_ES |
| dc.type | bachelorThesis | es_ES |
Files in this item
This item appears in the following Collection(s)
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States