Desarrollo de papaya (Carica papaya L.) y piña (Ananas comosus L.) confitada, empleando jarabes de sacarosa y Stevia.

Abstract

The project consisted in develop candied fruits of papaya hawaiian variety and pineapple variety MD2, formulations of syrups with sucrose and Stevia were prepared in differents percentages using three immersion times, resulting in 18 treatments to be evaluated. The best papaya and pineapple treatment was chosen based on sensory evaluation surveys to a panel of 30 judges using the hedonic measurement scale. A completely randomized design (CRD) with 2 x 3 x 3 factorial arrangement and Duncan's multiple comparison test were used in the statistical analysis to compare the means of the treatments with each other. The treatments with the best results were: Papaya T-3 with pH 6.6, 32 ° Brix, titratable acidity as citric acid 1.17%, humidity 66.28%, fibers 1.19%, molds and yeasts <10 cfu / g, 2.25 kg with a cost of $ 19.52 and the T-12 treatment of pineapple confectioned with pH 5.30, 50 ° Brix, titratable acidity as ascorbic acid 3.39%, humidity 44.64%, fibers 1.66%, molds and yeasts <10 cfu / g, 2.42 kg with a cost of $ 29.98, featuring the final products. It is recommended to use other varieties of fruits and vegetables, in addition to using different types of sweeteners such as aspartame, saccharine, sucralose, thaumatin, among others, in order to identify and compare the characteristics of the final products obtained.