Elaboración de una conserva a partir del fruto de chontaduro (Bactris gasipaes Kunth)

Abstract

A chontaduro canning was developed to impulse the production of this fruit in Ecuador. Chontaduro is an exotic fruit of palm (B. gasipaes). An experimental design A×B was used, with two factors: cooking type (a0: cooked with peel and peeled, a1: cooked with peel and unpeeled, a2: peeled and cooked) and cooking temperature (b0: 92 more less 1 Celsius degrees, b1: 107 more less 1 Celsius degree). The physicochemical properties studied were pH and total soluble solids (TSS) (Baumé degrees). Significant differences were found (p greater than 0,05) in TSS for two factors and pH in the temperature factor. The selection of the best treatment was made by sensory evaluation with an incomplete block design. Better results were obtained in peeled and cooked at 107 more less 1 Celsius degree treatment. Protein was affected by the cooking temperature and pH affected the total carotenoids. The peeled and cooked fruit lost 81.93 percent of hardness. The best treatment has a shelf life of more than 6 months.