Conserva de frutas en jugo de frutas
A important percentage of the production of concentrated fruit juice from Mendoza is exported, leaving little development of the regional economies. On the other hand, there is great concern about the increase in cases of obesity and diabetes in the world. What has led to the presentation of new cha...
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| Další autoři: | |
| Médium: | info:eu-repo/semantics/bachelorThesis |
| Jazyk: | Spanish / Castilian |
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Universidad Católica de Cuyo. Facultad Don Bosco de Enología y Ciencias de la Alimentación.
2026
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| Témata: | |
| On-line přístup: | http://hdl.handle.net/20.500.14811/183 |
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| Shrnutí: | A important percentage of the production of concentrated fruit juice from Mendoza is exported, leaving little development of the regional economies.
On the other hand, there is great concern about the increase in cases of obesity and diabetes in the world. What has led to the presentation of
new challenges for the industry with the objective of producing foods with less sugars and that do not contribute so many calories to the diet.
Currently, canned fruits produced in Argentina use syrup (sugar and water mixture).
In this way emerges this research project of making preserved fruit in juice, with the objective of:
-Use the concentrated fruit juices as natural sweetening agents of the preserves and in this way encourage the lower consumption of refined sugars.
-Develop an internal market in the country to allow the development of regional economies.
- Give a new use to concentrated fruit juices produced (currently used to make sweets and some fruit juices).
-Provide an innovative product to consumers.
In the present investigation, I was studied the effect of the total substitution of the syrup (constituted by sucrose), by the diluted concentrated juice of fruit as liquid of covering. And I studied the physical-chemical, sensory and nutritional properties. |
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