Estudio bromatológico del tallo de Oxalis lotoides (Kunth) y su uso en la formulación de un encurtido

Abstract

Ecuador stands out worldwide for its rich biodiversity, which motivates to investigate and collect data on various species, several of them with insufficient information. Oxalis lotoides (Kunth), a plant of the Oxalidaceae family, which despite being used in various locations, its physicochemical properties and nutritional content are unknown. Physicochemical analyzes of the stems revealed pH 2.328 percent, soluble solids 2,900 degrees Brix, humidity 91.987 percent, and titratable acidity 0.159 percent citric acid. Vitamin C 37.2 mg per hundred grams and dietary fiber 68.70 percent stand out in the nutritional analysis. Optimum pickling will be perfected with 10 percent brine on fresh stems (pH 2.414 percent, soluble solids 7.533 degrees Brix, moisture 88.997 percent, titratable acidity 0.746 percent citric acid). The nutritional analysis reveals fat 0.296 percent, protein 0.303 percent, crude fiber 1,600 percent, carbohydrates 8.804 percent, and calories 39,092 Kcal. The microbiological approach includes E. coli, Salmonella spp, aerobic mesophilic Enterobacteria, and BAL counts. In short, these analyzes carried out on the stems of Oxalis lotoides (Kunth) facilitated the opening of new, deeper investigations for innovative proposals in the food industry.