Evaluación de la concentración de jarabes de panela y Stevia en el desarrollo de grosella (Phyllanthus acidus L.) confitada.

Abstract

The aim of the present investigation was the development of currant (Phyllanthus acidus L.) sweetened with Stevia's syrups and panela. The study realized in the plant of Vegetable´s Industries processings of the Faculty of Technical Education for the Development of the Catholic University Santiago of Guayaquil. For the design of mixtures there was in use the program Design Expert 10.0 in which 16 formulations were obtained changing Stevia's concentrations (0 % to 70 %), Panela (0 % to 70 %) and currant (6 % to 9 %) determining his content of solid soluble, acidity titulable, pH, dampness and sensory analyses. Nevertheless, for the production of the treatments 2825 were considered to be the parameters of the NTE INEN: 2013-11. The best treatment was the T15 shaped by 70 % of Stevia, 1.5 % of panela and 7.5 % of currant. The results of the characterization of the best formulation were 61 % of solid soluble, 1.18 % of acidity titulable, 3.26 of pH, 10.05 % of dampness and absence of mildews and yeasts. The final product enforced with the requirements of the established procedure. The value of benefit and cost was of 1.53 with a profit margin of 23% for the production of the currant sweetened.