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dc.contributor.advisorPérez-Muñoz, Fernando
dc.contributor.authorMontero Arce, Aimeé M.
dc.date.accessioned2018-11-14T19:02:40Z
dc.date.available2018-11-14T19:02:40Z
dc.date.issued2012
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1304
dc.description.abstractNine varieties of fresh starfruit were obtained from the United States Department of Agriculture’s Tropical Agriculture Research Station’s (USDA-TARS) Experimental Station in Isabela and were used to develop the process of a starfruit puree. They were submitted to the processes of classification, cleaning, disinfection, slicing and blanching. The blanching process was applied at temperatures of 70˚C, 80˚C and 100˚C, with time intervals of 15, 30, 45, 60, 75, 90, 105 and 120 seconds for each temperature. The enzyme was inactivated at the one-minute interval at 100˚C and the organoleptic properties of the fresh fruit were maintained. The inactivation was determined with a visual inspection of the samples and was confirmed by an enzymatic assay. The effect of adding 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 percent of Xanthan gum and Pectin on the purees’ texture for each of the nine varieties of the starfruit was evaluated. The best results were obtained with two and three percent of Xanthan gum, thus they were selected to prepare the formulation for the starfruit puree. The product with Xanthan gum at two and three percent were evaluated in terms of pH, color, Vitamin C content, soluble solids, fiber and sensory analysis. The Thai Knight variety at three percent of Xanthan gum represented the worst condition for safety issues due to its high pH, which favors the growth of pathogenic microorganisms, which are harmful to public health. A thermal treatment was done in triplicates using an isothermal bath, and temperatures of 45°C, 55°C and 65°C were applied. Samples of eight tubes were removed at time intervals of two minutes starting with two and one minute for 45°C and 55°C respectively and 30 second intervals starting at 30 seconds for 65°C, to determine the inactivation of an E. coli O157:H7 inoculum. The presumptive colonies were confirmed doing a real time polymerase chain reaction (PCR Real Time). The thermal death curve showed a 1.93 minute value for D at 65°C and Z value of 29.50ºC.
dc.description.abstractNueve variedades de carambola fresca de la Estación Experimental Agrícola de Isabela del Departamento de Agricultura Federal (USDA-TARS), se utilizaron para desarrollar la formulación y el proceso de elaboración de un puré de carambola. Se sometieron a un proceso de clasificación, lavado, desinfección, trozado y escaldado. Se aplicó el proceso de escaldado a temperaturas de 70˚C, 80˚C y 100˚C, con intervalos de tiempo de 15, 30, 45, 60, 75, 90, 105 y 120 segundos para cada temperatura. A 100˚C y un minuto se inactivó la enzima y se mantuvieron las propiedades organolépticas de la fruta fresca. La inactivación se realizó con una inspección visual de las muestras y fue confirmada con un análisis enzimático. Se evaluó el efecto de añadir 0.5, 1.0, 1.5, 2.0, 2.5 y 3.0 por ciento de goma Xantán y Pectina sobre la textura del puré de cada una de las nueve variedades de carambola. Los mejores resultados se obtuvieron con dos y tres por ciento de goma Xantán, por lo que se seleccionaron para realizar la formulación del puré de carambola. La evaluación del producto con goma Xantán a dos y tres por ciento fue en términos de pH, color, contenido de vitamina C, solidos solubles, fibra y análisis sensorial. La variedad Thai Knight a tres por ciento de goma Xantán representó la peor condición para efectos de inocuidad por su pH alto, que propicia el crecimiento de microorganismos perjudiciales para la salud pública. Se aplicó un tratamiento térmico con temperaturas de 45°C, 55°C y 65°C, en un baño isotérmico, por triplicados. Muestras de ocho tubos se retiraron a intervalos de dos minutos comenzando con (dos y un) minuto para 45°C y 55°C respectivamente y para 65°C se inició con 30 segundos con intervalos de 30 segundos para determinar la inactivación del inoculó con E. coli O157:H7. Las colonias sospechosas se confirmaron realizando una prueba de polimerasa en cadena en tiempo real (PCR Real Time). La curva de muerte termal, arrojó el valor de 1.93 minutos para D a 65°C y valor Z de 29.50ºC.
dc.language.isoesen_US
dc.subjectCarambolaen_US
dc.subjectAverrhoa carambolaen_US
dc.titleDesarrollo de formulación y proceso de elaboración de un puré de Carambola. (Averrhoa carambola)en_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2012 Aimeé M. Montero Arce.en_US
dc.contributor.committeeOrellana, Lynette E.
dc.contributor.committeeOrtiz, Juan
dc.contributor.committeeNegrón, Edna
dc.contributor.representativeFlores, Leonardo
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationSemesterSpringen_US
dc.description.graduationYear2012en_US


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