Elaboración de néctar de tuna (Opuntia ficus indica) y naranja (Citrus sinensis) con adición de fibra proveniente de la cáscara de tuna
Fecha
2025
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Universidad Nacional San Luis Gonzaga
Resumen
El trabajo de Tesis “Elaboración de Néctar de Tuna (Opuntia ficus indica) y
naranja (Citrus sinensis) con adición de fibra proveniente de la cáscara de tuna” tuvo
como objetivo: Elaborar el néctar de tuna y naranja con fibra proveniente de la cáscara
de tuna.
Las conclusiones del trabajo fueron:
La muestra que corresponde a la formulación optima del néctar de tuna, naranja
con agregado del 2% de cáscara de tuna en polvo presentó un pH de 4.1 y 16 °Brix.
La prueba de Fisher concluyó que hay diferencia significativa de las tres
muestras analizadas, en cuanto a las puntuaciones de los jueces no hay diferencia
significativa entre los 30 jueces analizados.
La Prueba de Duncan concluyó que si hay diferencia significativa entre las
muestras analizadas.
La prueba de medias concluyó que la muestra A (2 % de cáscara) tiene mejor
aceptación que las muestras B y C.
Del análisis de fibra se concluye que el néctar de tuna, naranja con agregado de
fibra de la cáscara de tuna en polvo fue de 3,3 g/100g
Se concluye que si es posible elaborar néctar de tuna y naranja con adición de
cáscara de tuna obteniendo una aceptabilidad en cuanto a sus caraterísticas
organolépticas considerando la muestra con 2% de concentración de cáscara de tuna.
The thesis work “Elaboration of Tuna (Opuntia ficus indica) and orange (Citrus sinensis) nectar with the addition of fiber from the prickly pear peel” had the objective of: Elaborating the prickly pear and orange nectar with fiber from the prickly pear peel. The conclusions of the work were: The sample that corresponds to the optimal formulation of the orange tuna nectar with the addition of 2% of powdered tuna peel had a pH of 4.1 and 16 °Brix. The Fisher test concluded that there is a significant difference between the three samples analyzed, as for the scores of the judges there is no significant difference between the 30 judges analyzed. The Duncan test concluded that there is no significant difference between the samples analyzed. The test of means concluded that sample A (2% peel) has better acceptance than samples B and C. From the fiber analysis it is concluded that the fiber content of the tuna and orange nectar with the addition of fiber from the tuna peel in powder form was 3.3 g/100 g. It is concluded that it is possible to produce tuna and orange nectar with the addition of tuna peel, obtaining an acceptability in terms of its organoleptic characteristics considering the sample with 2% concentration of tuna peel.
The thesis work “Elaboration of Tuna (Opuntia ficus indica) and orange (Citrus sinensis) nectar with the addition of fiber from the prickly pear peel” had the objective of: Elaborating the prickly pear and orange nectar with fiber from the prickly pear peel. The conclusions of the work were: The sample that corresponds to the optimal formulation of the orange tuna nectar with the addition of 2% of powdered tuna peel had a pH of 4.1 and 16 °Brix. The Fisher test concluded that there is a significant difference between the three samples analyzed, as for the scores of the judges there is no significant difference between the 30 judges analyzed. The Duncan test concluded that there is no significant difference between the samples analyzed. The test of means concluded that sample A (2% peel) has better acceptance than samples B and C. From the fiber analysis it is concluded that the fiber content of the tuna and orange nectar with the addition of fiber from the tuna peel in powder form was 3.3 g/100 g. It is concluded that it is possible to produce tuna and orange nectar with the addition of tuna peel, obtaining an acceptability in terms of its organoleptic characteristics considering the sample with 2% concentration of tuna peel.
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Palabras clave
Tuna, Naranja, Cáscara de tuna, Pasteurización, Syrup