INCLUSIÓN DE MUCILAGO DE CACAO ( Theobroma cacao L ), VARIEDAD NACIONAL, CONESTABILIZANTE DE UN NECTAR DE JACKFRUIT ( Artocarpus heterophyllus L. )

Abstract

The purpose of this research was to evaluate the cacao mucilage (Theobroma cacao L.), national variety, in different percentages 5, 10 and 15% as a stabilizer of a jackfruit nectar (Artocarpus heterophyllus L.). The jackfruit pulp was obtained in a ripe state, obtaining 19.87 ° Brix and the cocoa mucilage had 15.7 ° Brix. A completely randomized one-factor design was used, where the factor under study was the levels of cocoa mucilage in different proportions (5, 10 and 15%), three treatments were studied plus a control treatment. Physico-chemical parameters (° Brix, pH and acidity titratable in citric acid and stability) were evaluated in the elaborated product, a sensory and instrumental analysis (colorimetry and viscosity) was carried out. The best treatment was determined by sensory evaluation and the shelf life was carried out by means of ° Brix, pH, acidity and microbiological analysis. In the variable ° Brix, pH and acidity there was statistical significance, reaching a higher value of means in T3 with the following values (17.83 ° Brix; pH = 4.63, acidity = 1.96%, 0.8% sedimentation). Sensorially there was no statistical significance, the T3 reached a better rating by the panelists in all the evaluated attributes, in the viscosity there was no statistical significance between the treatments, reaching a higher viscosity value in T1 with a value of 0.02774 mPa.s. In the colorimetry variable there was statistical significance in the coordinate a * obtaining values that varied from - 1.02 to -1.26. In the shelf life of the best T3 treatment there was a decrease in the evaluated variables ° Brix, pH and acidity in the evaluated days (7.14 and 21) reaching the following values: 16.83 ° Brix, pH = 4.33 and acidity = 1.94%. The shelf life of jackfruit nectar with cocoa mucilage was 14 days as it presented good microbiological quality according to the performed analyzes specified in the INEN 2337: 2008 Standard.