Efecto del propionato de calcio y sorbato de potasio en la vida útil de pre mezclas farináceas a partir de oca (Oxalis tuberosa), achira (Canna edulis), mashua (Tropaeolum tuberosum) y camote (Ipomea batatas)

Abstract

Currently, there are new concerns about food safety with bacteria, molds, and yeasts. Indeed, in the bakery industry the flour contamination es a topic of interest because flour is a crude product therefore it is subject to microbial contamination. Under this context the present work has as objective evaluate the effect of potassium sorbate and calcium propionate at different doses in pre flour mixtures from tubers focused on the reduction of microorganisms present in it. The analyzes were carried out with two types of tuber flour pre mixes: pre mix 1 (sweet potato, mashua, achira) and pre mix 2 (oca, mashua, achira). Four treatments were applied: the control without preservative, with 0.1 percent potassium sorbate, with 0.2 percent calcium propionate, and the physicochemical and microbiological properties were determined during 5, 30, 60 and 90 days of storage. In the moisture analyzes the pre mixtures showed an increase at day 30 and 90 tend to stabilize. Regarding pH and acidity there was statistically significant difference. In the pre mixtures were found molds and yeasts, aerobics mesophilic and thermophilic, Staphylococcus aureus and enterobacteria, the result indicate that in the premixtures treated whit potassium sorbate the development of molds and yeasts was significantly reduced, as for the colorimetric analyzes of the treatments with respect to the control, the indicate no significant differences.