Evaluación de las características físicas, químicas, microbiológicas y sensoriales de una mermelada de kiwi (Actinidia chinensis Planch.) fortificada con maca (Lepidium meyenii Walp.)

Abstract

This titration work aimed to evaluate the physical, chemical, microbiological and sensory characteristics of a kiwi jam fortified with maca. The study was carried out at the Plant Industries processing plant of the Faculty of Technical Education for Development of the Catholic University of Santiago de Guayaquil. It was considered a DCA (Design completely random). The percentages of fruit used were 45 to 70% for the case of kiwi and between 1 to 5% for the maca, while the amount of sugar used was between 30 to 50%, percentages used as restrictions for the design of the new product, resulting in 26 treatments that were processed and analyzed in terms of soluble solids content (º Brix), ashes (%), acidity (%) and sensory attributes. For the statistical analysis of the results, select the Duncan Test in order to compare the treatment means. The results achieved were entered in the software design expert version 11, which obtained the best treatment that was analyzed physically, chemically, microbiologically and sensory. The best treatment was T-22 with 63º Brix, pH 3.36, 0.60% of ashes and results in the highest acceptance in terms of sensory attributes. There is no presence of pathogenic microorganisms. The cost-benefit index obtained was 1.27. It is concluded that the new product had specific quality characteristics.