Desarrollo de mango (Mangifera indica L.) en almíbar a base de miel de abeja y Stevia.

Abstract

The objective of the current investigation was to develop a mango (manguifera indica L.) preserve in syrup based on bee honey and Stevia, that complies with the requirements stablished by the Ecuadorian institute of normalization (INEN). Two mix designs were obtained with the program “design expert 11”, whose restrictions were based on a historic of twelve preliminary treatments and on the CODEX STAN 319 -2015 and CODEX STAN 99-1981 norms. Seventeen formulas for the syrup and five for the final product were obtained; each of treatments were processed with three repetitions, and the sensorial analysis took place with the help of five students from the nutrition and dietetics career of the cathotic university Santiago de Guayaquil, to determine the best formulation. Physic, chemical, and microbiological analysis were made to the best treatment, that were compared to the requirements of the INEN norm, and had a result of 4.22 pH, 23 % soluble solids, 5.52 % of acidity, 75.22 % of humidity, 0.14 % of calx, and a minor count to 10 upc/g of fungi and yeast. The benefit cost in the production of the conserve was USD 1.2, which means that, for every dollar invested, there’s a 20 cent earning.