Análisis la estabilidad natural a tiempo real de una mermelada empleando mucílago de cacao (Theobroma cacao CCN-51) combinado con trozos de piña usando dos tipos de conservantes.

Abstract

The objective of this investigation was analyzed the real-time natural stability of a jam from cocoa mucilage CCN-51 combined with pineapple pieces using two types of preservatives. Mixes were designed with the program Design Expert version 11, obtaining 16 treatments based on the restrictions established in the INEN 2825 with percentages of pulp varying between 50 and 70 %, which were distributed varying the concentrations of mucilage from 10 to 20 %, pieces of pineapple from 40 to 50 % and preservatives (sodium benzoate and potassium sorbate) with a maximum value of 0.05%. The best treatment was the T 15 conformed by 15 % of mucilage, 45 % of pineapple and 0.05 % of preservatives. The analytical results of the best formulations were: 3.5 pH for both marmalades, 65 ° Brix for soluble solids for the jam with sodium benzoate and 64 ° Brix for the jam with potassium sorbate, 5.77% acidity for the jam that has sodium benzoate and 2.36% for the jam with potassium sorbate; the natural stability analysis was performed for a period of 28 d. evaluating pH, acidity, molds and yeasts, being the sodium benzoate the best in the inhibition of microorganisms. All the results of the physical, chemical and microbiological characterization of the best treatments were compared with the NTC 3929.