EFECTO DE LA ADICIÓN DE TRES CONCENTRACIONES DE MIEL DE ABEJA EN LA PRODUCCIÓN DE UNA CONSERVA EN ALMIBAR CON FRUTA DE PITAHAYA ( Hylocereus

Abstract

The development of the research was carried out at the Faculty of Zootechnical Sciences, Chone extension in the Laboratory of Agroindustrial Processes, where the main objective was "to evaluate the effect of the addition of three concentrations of honey in the production of a preserve in syrup with pitahaya fruit (Hylocereus undatus) (Cereus ocampis) ”. The design used was completely random, with two factors: AxB; factor A represented the variety of pitahaya (red and yellow) and factor B represented the concentration of ° Brix of the syrup with honey (14.18 and 22 ° Brix) giving a total of six treatments with three repetitions. The averages (pH and ° Brix) of the treatments were compared by means of an ANOVA using the TUKEY test to the reliability (p> 0.05), for the sensory analysis a non-parametric statistic was applied using the Kruskal Wallis test and the Comparison of means (in cases of statistically significant significance) was done using the U Mann-Whitney test. The results of the pH of the pitahaya preserves indicated that there was statistical significance at (p <0.05); pH values were obtained in a range from 4.55 to 4.96 and in the final ° Brix there was no 15 statistical significance, the ° Brix reached the proposed values of 14.07, 18 and 22.30 ° Brix. The stability of the honey syrup was measured where the treatment A1B1 and A1B3 reached their stability at 28 days obtaining 14.2 and 18.1 ° Brix final. The treatments A1B2, A2B1, A2B2 and A2B3 took 30 days to reach the stability of soluble solids with results of 18.1, 14.7, 18.1 and 22.1 ° Brix cited in the same order. In the organoleptic analysis there was significance at (p <0.05) for the attribute odor and texture, and with respect to taste, color and appearance, gender was not significant. The judges were more pleased with the A2B2 treatment whose formula is made up of (50% yellow dragon fruit + syrup at 18 ° Brix), the microbiological analyzes performed on the most widely accepted product had acceptable values within the parameters stipulated by the INEN Standard 1529. It is worth mentioning that the use of bee honey in the syrup helped to better maintain the pitahaya preserves since it is attributed to the bee honey preservative properties.