EFECTO DE NUEZ MOSCADA ( Arachis hypogaea I. ) Y JENGIBRE ( Zingiber officinale ) COMO CONSERVADOR EN UNA MANTEQUILLA DE MANÍ.

Abstract

In the present investigation, a peanut butter with supplements of Nutmeg (Arachis hypogaea l.) And Ginger (Zingiber officinale) is found, evaluating its incidence on the physicochemical, microbiological and organoleptic characteristics. To know the final formulation, a completely randomized design (DCA) with a factorial arrangement was made, where factor A represents the dimensions of ginger and nutmeg, which consists of three formulations with different percentages of ginger, these being (2%, 5% and 8%), while the Nutmeg presents a unique percentage of 5%, in turn, to differentiate the variable under study, a control treatment was formulated, each formulation had three replicates per treatment, respectively, covering a total of 12 treatments including the control. A hedonic scale test was identified to identify the best treatment, the selected panelists were untrained students from the Technical University of Manabí, who evaluated the attributes of peanut butter, obtaining greater acceptance of T2, affected by its 5% walnut formula. nutmeg and 5% ginger. The data were analyzed by means of the analysis of variance Kruskal Wallis, the same that they had under the parameters stipulated by the NTE INEN 276 standard; requirements for peanut butter, showing microbiological insignificance in the moldy and yeast faces 15 days after being selected for the second time, the bromatological part is within the permissible limits stipulated by the standard and previously mentioned.