Ciencia e Ingeniería en Alimentos y Biotecnología

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Elaboración de un turrón a base de miel de caña (Saccharum officinarum)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-04) Caicedo Salazar, Macarena; Álvarez Calvache, Fernando Cayetano
The nougat is one of the most consumed candies in Baños de Agua Santa City. It is important to look for alternatives that lower the cost and do not alter the sensory characteristics. The study factors that were evaluated are: % of cane honey (100, 75, 50) and % of sucrose (50, 25, 0). A significant difference was found for all the variables (SST, pH and humidity) because the cooking time, high moisture content and the presence of citric acid in the formulation influence in the final product. In the sensory analysis the a1b0 combination (75% honey-50% sucrose) was selected as the best treatment because this mixture reaches the maximum attributes in color (yellowish white), flavor (sweet), texture (semi-hard) and acceptability (very acceptable). This treatment presents similar characteristics to commercial ones. The useful life that reached the best treatment was 10 months at an average environmental temperature of 25 ± 1 ºC.