Obtención y caracterización de una conserva a base de Ciruela del Pacífico (Spondias dulcis)

Abstract

In Ecuador, the Pacific plum (Spondias dulcis) is an exotic fruit little known with little information, for that reason it was developed and characterized a preserved with this fruit. An experimental design AxB was used, evaluating the effect of the concentration of sodium chloride in the cover liquid (a0: 7 percent; a1: 10 percent; a2: 15 percent) and the blanching time (b0: 5 min.; b1: 10 min). The physicochemical properties studied were pH and total content of soluble solids (TSS), in which significant differences were found for the two study factors. To choose the best treatment, a sensory analysis was performed by 15 judges displayed in an incomplete block design. According to the analysis carried out, the best preserved treatment was obtained with 7 percent concentration of sodium chloride in the cover liquid, with a blanching time of 10 minutes, a proximal analysis was carried out, in which I presented high values with regarding the value of total dietary fiber (4,55 percent), total carbohydrates (0,989 percent) and moisture content (90,7 percent); In addition, a texture profile analysis was performed on the Brookfield texturometer, in which a hardness of 5,579 N with a standard deviation of more less 1,88 N was obtained. Regarding the characterization of the fruit, it is expected that the information generated in the present study will promote the development of new products to add value to the Pacific plum and, therefore, an increase in the Ecuadorian production.