Resumo

VILLARROEL BASTIDAS, José  e  ESPINOZA OVIEDO, Bryan. Evaluating mandarin king (citrus nobilis l.) Fermentative process through the use of bentonite, albumin, and pectinase for its clarification. Universidad y Sociedad [online]. 2019, vol.11, n.5, pp. 496-506.  Epub 02-Dez-2019. ISSN 2218-3620.

The main problem in this study was the turbidity and its color, the same one that could generate the rejection of the consumer. The general objective of this research is the conditioning of the must (juice with pulp and juice without pulp) to determine which of the three clarifiers (bentonite, albumin and pectinase) works best in the clarification stage in obtaining a low turbidity product. The raw material was obtained from Moraspungo Parish Province of Cotopaxi, for the elaboration of selected mandarins in the same maturity index, washing / disinfection was carried out, then extraction of the juice was carried out. For fifteen days the fermentation was carried out in which after a certain time the three types of clarifiers were added in the different treatments. For its maturation, it was allowed to stand for two months at room temperature in order to allow the sugars, acids and alcohols to mix together, giving the product its characteristic odor, color, flavor and aroma of the fermented mandarin beverage. The experimental design was a Factorial arrangement of Completely Random Blocks A * B * analysis of variance for each variable, 6 treatments were determined with 3 replicates giving a total of 18 units. Physical analysis - Chemical and sensory, the treatment (Juice without pulp * albumin) obtained better characteristics obtaining a fermented drink. The results show that when applying albumin it acts in a favorable way for the clarification in the process of obtaining the fermented drink of Tangerine.

Palavras-chave : Conditioning of the must; Bentonite; albumin; pectinase; clarification; fermented beverage.

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