Efecto de la concentración de la solución osmótica y tiempo del pre-tratamiento osmótico en el color, contenido de compuestos fenólicos totales y antocianinas en mermelada de fresa (fragaria vesca l.)

• Autor: Valeriano Valverde, Julio Bernardo
• Formato: tesis de grado
• Fecha de Publicación: 2015
• Institución: Universidad Nacional de Trujillo
• Repositorio: UNITRU-Tesis
• Lenguaje: español
• OAI Identifier: oai:dspace.unitru.edu.pe:20.500.14414/4417
• Enlace del recurso: https://hdl.handle.net/20.500.14414/4417
• Nivel de acceso: acceso abierto
• Materia: Mermelada, Antocianinas, Fresa, Compuestos fenólicos

The objective of this research was to evaluate the effect of solution concentration and time of osmotic pretreatment in color, total phenolics and anthocyanins in strawberry jam (Fragaria vesca L.). Strawberries were selected, washed, cut and osmotically treated with sucrose solutions with concentrations of 0.88 to 1.76 mol / L and time of 60 to 360 minutes with constant shaking (100 rpm). They were then subjected to processing to make jams. Finally jam was packaged and stored for later analysis. Central Design Rotational Compound (DCCR) and the effect of solution concentration and time of osmotic pretreatment was used were generated using the software Statgraphics Centurion XVI. Quadratic models were obtained with a coefficient of determination R2 = 97.26%, R2 adjusted 94.91% and p <0.05; and R2 = 95.10%, R2 = 95.54%, R2 adjusted 91.09% so that were used in the estimation of anthocyanins and total phenolic compounds in bilberry jam respectively. The response surface analysis allowed us to determine the conditions that optimize (maximize) the anthocyanin content (15.28 mg cyanidin 3-glucoside / 100 g); the content of total phenolic compounds (AGE 23.05 mg / g) in strawberry jam, these being the solution concentration of 1.46 mol / L and treatment time of 219.13 minutes.