Nectar of Solanum sessiliflorum Dunal with Stevia Extract - Aguirre Zaquinaula, Dra. Irma Rumela
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To evaluate the effect of Stevia rebaudiana Bertoni extract concentration and sucrose on the physicochemical and sensory characteristics of cocona nectar. Seven treatments with three concentrations of stevia and four of sucrose were studied. The results were analyzed with Friedman's test and it was determined that there is no effect of the proportion of stevia extract and sucrose concentration on the sensory characteristics of cocona nectar (significance of5%). Duncan's test was performed ( =0.05). The treatments with 0.3%, 0.5% and 0.7% of stevia extract and sucrose concentration, as well as…mehr

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Produktbeschreibung
To evaluate the effect of Stevia rebaudiana Bertoni extract concentration and sucrose on the physicochemical and sensory characteristics of cocona nectar. Seven treatments with three concentrations of stevia and four of sucrose were studied. The results were analyzed with Friedman's test and it was determined that there is no effect of the proportion of stevia extract and sucrose concentration on the sensory characteristics of cocona nectar (significance of5%). Duncan's test was performed ( =0.05). The treatments with 0.3%, 0.5% and 0.7% of stevia extract and sucrose concentration, as well as 0.0% sucrose concentration differed significantly in their pH and acidity values. As for the °Brix degrees, the seven treatments differed significantly.
Autorenporträt
Doctor in Education Administration, Master in Information and Communication Technologies, Chemical Engineer, graduated from the National University of Trujillo, associate professor at the National University of Jaén, native of the district of San José de Lourdes, province of San Ignacio-Cajamarca.