Determinación de Parámetros Físico - Químicos de Zanahoria Amarilla (Daucus carota) como Base para el Establecimiento de la Norma de Requisitos.

Abstract

The organoleptic and physical-chemical parameters of the yellow carrot Chantenay variety were investigated with the purpose of elaborating a technical standard as a reference of minimum and maximum allowed values for its adequate nutritional valuation. Approximately 2 kg of yellow carrots were used, which are commercialized in the wholesale markets of Quito, Ambato and Riobamba, being a scientific and analytical research, the procedures of technical norms were used. The results obtained from these values were subjected to statistical analysis such as ANOVA and Tukey Test obtaining the following limits: humidity (84.3 - 93.7%), ashes (0. 26 - 0.81%), ether extract (0.17 - 0.24%), crude fiber (0.82 - 0.91%), crude protein (0.61 - 0.72%), pH (6.57 - 7.61), titratable acidity (0.0051 - 0.026%), total sugars (1.5 - 3. 7%), Vitamin A (0.032 - 0.107 mg/100g), and some minerals such as iron (7.14 - 13.91 mg/kg) and potassium (2419 - 2770 mg/kg), in addition to evaluating the organoleptic characteristics, which were similar to each other (color, texture, odor, flavor, firmness, etc.) and determining physical properties such as weight, length, top, middle and tip diameters of the carrot. With this information, a Technical Standard called Yellow Carrot Requirements was elaborated, which is structured by: Objective, Terminology, Product Requirements, Sampling, Complementary Requirements, Reference Standards, which was submitted to INEN for study and approval.