Ciencia e Ingeniería en Alimentos y Biotecnología

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Efecto de la concentración del cloruro de calcio en las propiedades texturales de un confite a partir de la raíz de Jícama (Smallanthus sonchifolius)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02) Ortega Beltrán, Andrea Lorena; Álvarez Calvache, Fernando Cayetano
In the present work a confection was developed from the root of jicama, for which an experimental design AxB was used in which the effect of the concentration of calcium chloride was evaluated (a_0 = 5 percent, a_1 = 10 percent; a_2 = 15 percent) and the concentration of the final immersion syrup (b_0= 60 percent SST, b_1 = 70 percent SST). Of which there was no significant difference for the physicochemical properties evaluated, these are: total soluble solids (TSS) and pH values. A sensory analysis with an incomplete block design was carried out to determine the best treatment (a_0 = 5 percent calcium chloride and b_1 = 70 percent SST (Brix degrees) in the final immersion syrup). The sensory analysis was also performed for the textural properties whose results were compared with the texture profile analysis performed in the Brookfield texturometer, of which the properties of hardness, adhesiveness, firmness and chewability coincide, while the properties of cohesiveness and elasticity were difficult to identify for the tasters, the best treatment resulted to have a shelf life of 4 months under normal storage conditions.