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...
Saved in:
| Hovedforfatter: | |
|---|---|
| Andre forfattere: | |
| Format: | info:eu-repo/semantics/bachelorThesis |
| Sprog: | Spanish / Castilian |
| Udgivet: |
Universidad Católica de Cuyo. Facultad Don Bosco de Enología y Ciencias de la Alimentación.
2026
|
| Fag: | |
| Online adgang: | http://hdl.handle.net/20.500.14811/183 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|
| _version_ | 1872712611989028864 |
|---|---|
| author | Giordano, Yanina Daniela |
| author2 | Gómez, Daniel |
| author_browse | Giordano, Yanina Daniela Gómez, Daniel |
| author_facet | Gómez, Daniel Giordano, Yanina Daniela |
| author_sort | Giordano, Yanina Daniela |
| building | Repositorio Institucional UCCuyo |
| collection | Repositorio Institucional UCCuyo |
| description | 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. |
| format | info:eu-repo/semantics/bachelorThesis |
| id | RI-20.500.14811-183 |
| institution | Universidad Católica de Cuyo |
| language | Spanish / Castilian |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| publisher | Universidad Católica de Cuyo. Facultad Don Bosco de Enología y Ciencias de la Alimentación. |
| publisherStr | Universidad Católica de Cuyo. Facultad Don Bosco de Enología y Ciencias de la Alimentación. |
| record_format | dspace |
| spelling | RI-20.500.14811-1832026-07-05T23:52:11Z Conserva de frutas en jugo de frutas Giordano, Yanina Daniela Gómez, Daniel Caliguli, Elena JUGO CONCENTRADO DE FRUTA ECONOMÍAS REGIONALES CONSERVAS DE FRUTAS AZÚCARES 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. Una gran parte de la producción de jugo concentrado de frutas de Mendoza se destina a la exportación, dejando muy poco desarrollo de las economías regionales. Por otro lado, existe una creciente preocupación frente al aumento de los casos de obesidad y diabetes en el mundo. Lo que ha llevado a que se presenten nuevos desafíos para industria con el objetivo de producir alimentos con menos azúcares y que no aporten tantas calorías a la dieta. Actualmente, las conservas de frutas producidas en el país utilizan almíbar (mezcla de azúcar y agua) como líquido cobertura. De esta manera surge este proyecto de investigación de realizar conservas de fruta en su jugo, con el objetivo de: -utilizar los jugos concentrados de frutas como agentes endulzantes naturales de las conservas y de esta manera alentar el menor consumo de azúcares refinados -desarrollar un mercado interno en el país para permitir el desarrollo de las economías regionales -darle un nuevo uso a los jugos concentrados de frutas que se producen (actualmente se usan para elaborar golosinas y algunos jugos de frutas) -presentar un producto innovador a los consumidores En la presente investigación, se estudió el efecto de la sustitución total del almíbar constituido por sacarosa), en las propiedades físico-químicas, sensoriales y nutricionales, por el jugo concentrado diluido de fruta como líquido de cobertura de las conservas. Licenciatura en Enología e Industrias Frutihortícolas. 2026-03-20T19:11:44Z 2018-09 info:eu-repo/semantics/bachelorThesis info:ar-repo/semantics/tesis de grado info:eu-repo/semantics/acceptedVersion publishedVersion Giordano, Y. D. (2018) EConserva de frutas en jugo de frutas. [Tesina de grado]. Universidad Católica de Cuyo. Facultad Don Bosco de Enolgía y Ciencias de la Alimentación. http://hdl.handle.net/20.500.14811/183 es Creative Commons Atribución-NoComercial-CompartirIgual 4.0 Internacional https://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf application/pdf Universidad Católica de Cuyo. Facultad Don Bosco de Enología y Ciencias de la Alimentación. |
| spellingShingle | JUGO CONCENTRADO DE FRUTA ECONOMÍAS REGIONALES CONSERVAS DE FRUTAS AZÚCARES Giordano, Yanina Daniela Conserva de frutas en jugo de frutas |
| title | Conserva de frutas en jugo de frutas |
| title_full | Conserva de frutas en jugo de frutas |
| title_fullStr | Conserva de frutas en jugo de frutas |
| title_full_unstemmed | Conserva de frutas en jugo de frutas |
| title_short | Conserva de frutas en jugo de frutas |
| title_sort | conserva de frutas en jugo de frutas |
| topic | JUGO CONCENTRADO DE FRUTA ECONOMÍAS REGIONALES CONSERVAS DE FRUTAS AZÚCARES |
| url | http://hdl.handle.net/20.500.14811/183 |
| work_keys_str_mv | AT giordanoyaninadaniela conservadefrutasenjugodefrutas |