FUNDACIÓN UNIVERSITARIA AGRARIA DE COLOMBIA PROGRAMA DE INGENIERÍA DE ALIMENTOS (original) (raw)

In the present article it has as aim determine the sensory properties in the papaya in which it was submitted to three methods of conservation, the papaya has a good nutritional value and an Aw with a value of 0.99, this content of water is achieved to diminish by means of the application of methods of conservation, in order to improve the texture and color of the fruit, of which different physicochemical analyses realized as hardness color texture, later to be evaluated by the panelists being the sample 214 the best and the minor acceptance was the sample 144 this in conclusion to major minor quantity useful life of the product