EFECTO DE LA HARINA DE ALGARROBA (Ceratonia siliqua L.) SOBRE LA ESTABILIDAD FISICOQUÍMICA Y SENSORIAL DE UN NÉCTAR DE MANGO (Mangifera indica L.).

Abstract

In order to evaluate the effect of carob flour (Ceratonia siliqua L.) on the physicochemical and sensory stability of a mango nectar (Mangifera indica L), the nectar was made with the formulation of 4 treatments (0%, 1 %, 3% and 5%) of carob flour and 3 repetitions using a completely randomized design, where the Infostat program was used to perform the statistical analysis and verify the level of significance of each nectar treatment. The parameters studied were physicochemical (titratable acidity, pH, soluble solids and colorimetry), microbiological (total coliforms, fecal coliforms, fungi-yeasts and mesophilic aerobes), sensory analysis (odor, color, taste and general appearance) and shelf life by physicochemical parameters every 7 days for 28 days. The physicochemical results showed significant differences in the soluble solids and pH variables, unlike the titratable acidity. The highest content of soluble solids was found in T3 (5% carob flour), the highest pH was in T0 (without carob flour) and the titratable acidity T0 (without carob flour). In the microbiological results there was no presence of microbial load that altered the nectar, complying with the requirements of the Ecuadorian Technical Standard INEN 2337:2008. T0 (without carob flour) presented the highest acceptability and of the treatments that contained carob flour, T1 (1% carob flour) was the one that had the highest acceptance. The results of the physicochemical analyzes in the treatments*time interaction of the mango nectar with the addition of carob flour complied with the evaluation time, showing stability in the parameters evaluated.