Aprovechamiento de la fruta de tamarindo (Tamarindus indica L.) para la elaboración de dulce y su caracterización

Abstract

The purpose of this work is to prepare a tamarind candy with sucrose and stevia, in the candy its physicochemical, rheological, texture and microbiological properties were analyzed for six months to determine its shelf life. The sample with sucrose showed high results in terms of physicochemical properties such as pH (2.88), soluble solids (70.1 percent), allowing gelation of the candy with the addition of pectin, for the proximal analysis, the moisture and ash value was higher for stevia candy (28.75 percent and 0.824 respectively); owing to stevia doesn’t contribute with soluble solids. In the assessment of the texture the storage time look out that it is affected by the loss of water, being plainer in the samples made with stevia. Regarding the rheology, the candy was categorized as a viscoelastic fluid since the values obtained from the tangent of the angle ẟ were greater than the unit in both, the sucrose acting as a binding agent showed higher values for the modulus of storage (G ′) and loss module (G ′ ′). Likewise, the sensory analysis allowed us to establish that the sample with the highest acceptance was the one that included sucrose, but in terms of flavor. Finally, the determination of the useful life by means of the microbiological analysis was not affected by the incorporation of sucrose and stevia none of the samples showed microbial growth, nor the presence of pathogenic microorganisms.