EFECTO DE MIEL DE ABEJA ( Apis mellifera ) EN LA CONSERVACIÓN DE LA PASTA DE MACADAMIA ( Macadamia integrifolia )

Abstract

The food industry is in need of looking for new additives that allow food to be preserved in a natural way, avoiding the rancidity of fats, and the deterioration of the product by microbiological agents. The objective of the present investigation was to evaluate the effect of honey (Apis mallifera) on the conservation of macadamia paste (Macadamia integrifolia). A completely randomized experimental design was applied with factorial arrangement, the factor under study was the concentrations of honey at 5%, 10% and 15% plus a control treatment. Sensory profile variables were analyzed by hedonic scale. The best treatment by physicochemical analysis and lipid profile was determined the nutritional composition and the microbiological activity and rancidity index were evaluated every 15 days. It was determined that the attributes color, odor, flavor, texture and general appearance presented a p <0.05%, being the treatment most accepted by untrained tasters T3 (15% honey) which showed ideal values in protein 2.37%; ash 1.04%; humidity 6.92%; fiber 14.11%; fat 61.84%; acidity 0.6%; pH 4.56; carbohydrates 13.72%; calories 617.49 Cal / g; saturated fatty acids 10.98%; 51.70% monounsaturated fatty acids; 2.54% polyunsaturated fatty acids; omega 3 (1.21%); omega 6 (1.09%) and omega 9 (40.54%). The evaluation of microbiological activity in T3 showed inhibition of pathogenic microorganisms during the first two evaluations, being within the permissible limits by the INEN 276: 2012, however, in the third evaluation the presence of REP 12x104 , total coliforms 16x101 and yeasts was demonstrated 6.0x102 , on the other hand, the rancidity index results were negative throughout the evaluation. In conclusion, the 15% concentration of honey had a preservative effect during the first 15 days in the microbiological tests and prevented the rancidity of the fats in the macadamia paste during the three evaluations established in the research, in such a way that it can be say that honey can be used as a possible natural antioxidant in the preservation of the product.