Determinación de los parámetros óptimos en el procesamiento de la acara (Carica candicaens Gray) en almíbar
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Rev. Inv. Cs. Agro. y Vet.
Abstract
RESUMEN: Perú es conocido por tener una gran diversidad de frutas exóticas, entre ellas se encuentra la Carica candicaens Gray. La presentación de almíbar de acara como una alternativa de conservar los frutos e incentivar su consumo. El objetivo del estudio fue determinara los parámetros de elaboración del almíbar de acara, determinar la aceptabilidad y realizar el análisis microbiológico al almíbar de acara. Para la elaboración del se obtuvo el fruto de acara del distrito de Ticrapo, provincia de Castrovirreyna - Huancavelica; se realizaron 3 tratamientos, cada uno a diferentes temperaturas y tiempos. El análisis sensorial se realizó con 15 panelistas semi entrenados, teniendo como resultado para el color 3,83 de aceptación, para el aroma 3,81 de aceptación, para el sabor 3,80 de aceptación y la consistencia 3,86 de aceptación. Del análisis sensorial puede indicarse que existen diferencias significativas para cada atributo evaluado entre los 3 tratamientos. El tratamiento 2 (T2) ha sido escaldado a 60 °C por 2 minutos. Para las características fisicoquímicas del almíbar se determinó el pH y el °Brix, obteniendo 4,0 y 18 respectivamente, lo cual indica que el almíbar está dentro de los rangos y se encuentra en la clasificación de almíbar ligero. Se realizó el análisis químico proximal al fruto y al almíbar, no habiendo diferencias en ambos resultados. Para el análisis microbiológico se determinó las Bacterias Aerobios Mesófilos <10 ufc/g, Coliformes totales <10 ufc/g y E. Coli NMP <3 NMP/g, este resultado indica que el producto se encuentra apto para el consumo humano.
ABSTRACT: Peru is known for having a great diversity of exotic fruits, among them is the Carica candicaens Gray. The presentation of acara syrup as an alternative to preserve the fruits and encourage their consumption. The objective of the study was to determine the production parameters of acara syrup, determine the acceptability and perform the microbiological analysis of acara syrup. For the elaboration of the acara fruit was obtained from the district of Ticrapo, province of Castrovirreyna - Huancavelica; 3 treatments were carried out, each one at different temperatures and times. The sensory analysis was carried out with 15 semi-trained panelists, resulting in 3.83 acceptance for color, 3.81 acceptance for aroma, 3.80 acceptance flavor for taste, and 3.86 acceptance consistency. From the sensory analysis it can be indicated that there are significant differences for each attribute evaluated between the 3 treatments. Treatment 2 (T2) has been blanched at 60 ° C for 2 minutes. For the physicochemical characteristics of the syrup, the pH and °Brix were determined, obtaining 4.0 and 18 respectively, which indicates that the syrup is within the ranges and is in the light syrup classification. The chemical analysis was carried out proximal to the fruit and the syrup, there being no differences in both results. For the microbiological analysis, Mesophilic Aerobic Bacteria <10 cfu/g, total Coliforms <10 cfu/g and E. Coli NMP <3 NMP/g were determined, this result indicates that the product is suitable for human consumption.
ABSTRACT: Peru is known for having a great diversity of exotic fruits, among them is the Carica candicaens Gray. The presentation of acara syrup as an alternative to preserve the fruits and encourage their consumption. The objective of the study was to determine the production parameters of acara syrup, determine the acceptability and perform the microbiological analysis of acara syrup. For the elaboration of the acara fruit was obtained from the district of Ticrapo, province of Castrovirreyna - Huancavelica; 3 treatments were carried out, each one at different temperatures and times. The sensory analysis was carried out with 15 semi-trained panelists, resulting in 3.83 acceptance for color, 3.81 acceptance for aroma, 3.80 acceptance flavor for taste, and 3.86 acceptance consistency. From the sensory analysis it can be indicated that there are significant differences for each attribute evaluated between the 3 treatments. Treatment 2 (T2) has been blanched at 60 ° C for 2 minutes. For the physicochemical characteristics of the syrup, the pH and °Brix were determined, obtaining 4.0 and 18 respectively, which indicates that the syrup is within the ranges and is in the light syrup classification. The chemical analysis was carried out proximal to the fruit and the syrup, there being no differences in both results. For the microbiological analysis, Mesophilic Aerobic Bacteria <10 cfu/g, total Coliforms <10 cfu/g and E. Coli NMP <3 NMP/g were determined, this result indicates that the product is suitable for human consumption.
Description
Vol. 5, No. 14