Desarrollo de una compota a base de Hylocereus undatus y Carica papaya con harina de Arracacia xanthorrhiza.

Abstract

The objective of this study was to develop a compote based on Hylocereus undatus and Carica Papaya L. with the addition of Arracacia xanthorrhiza. To obtain the flour, 4 kg of carrots were washed, dried, ground, and a yield of 20.25 % was obtained. The papaya and pitahaya puree was made by washing, peeling, chopping, and blending in a 2-liter blender. The Design Expert 6.0 program was used to design the mixtures, establishing restrictions based on the CODEX 79-1981 standard for compotes. The program finally established 20 formulations, which were processed in triplicate and subsequently evaluated by a sensory panel of 10 nutrition students. Then, based on the results of the sensory analysis, final averages were obtained, which were entered into the program, and a formula with the following percentages was recommended: 41.44 % of papaya puree, 29.79 % of dragon fruit puree, 20 % of water, and 1.77 % of white carrot flour. The results of the physical, chemical, and microbiological analyses of the selected compote were superior to those of the control sample and also met the requirements established in the INEN 2009 (2013) standard. In addition, a cost-benefit analysis was carried out, establishing a retail price of USD 1.41. Based on the profit margin, it was concluded that the project is viable and will be profitable.