Desarrollo de una compota a base de pomarrosa (Syzygium malaccense L.), fortificada con harina de amaranto (Amaranthus caudatus L.).

Abstract

The purpose of the present titration work was the development of a compote based on pomarrosa (Syzygium malaccense L.), fortified with amaranth flour (Amaranthus caudatus L). The raw materials used for the compote process had a high effectiveness in their performance. For the preparation of the compote, the parameters established by INEN standards 2825 (2013). Were considered in their physical, chemical, rheological, microbiological and sensorial characterization, in addition, it was compared statistically with a market reference compote. To obtain the flour, 1 000 g of amaranth grain was used, which was washed, dried, roasted, ground, filtered, and passed through 98.8% in a No.60 250 µ. The puree was obtained from the washing process, peeled, cut and crushed, liquefied, pasteurized and heavy. For the preparation of mixtures we used the statistical program Design expert;14 formulations were established that were processed in triplicate and then evaluated by a sensory panel of professionals in the field of nutrition, then proceeded to evaluate the product with four variables established to these qualifications were made final averages which were transferred to the software statistical. The program recommended a formula that was made up of 60.92 % puree, 1.96 % amaranth flour and 25.00 % sugar. In addition, the unit cost of production and the benefit cost analysis of the selected compote was determined.