Elaboración de gomitas con la sustitución de sacarosa comercial por jarabe de cabuya (Agave americana L.)

Abstract

The technological proposal consisted of the production of gummies by replacing commercial sucrose with cabbage syrup (Agave americana L.). Some health problems are generated by the high consumption of sucrose, and the industry has been working on reducing its use; for this purpose, alternatives with different types of natural sweeteners are needed to obtain favorable results. Therefore, sucrose was partially or totally substituted by C. syrup in the production of gummies. A completely randomized single-factorial experimental design was carried out, developing four treatments with different concentrations of sucrose and cabuya syrup and a control (T1) with sucrose as a sweetener; in T2, T3, T4, and T5, the percentage concentrations were managed. By means of sensory analysis with 25 untrained panelists, T3 (50 percent cabuya syrup and 50 percent sucrose) was established as the best treatment. It was compared with T1 to measure texture and different physicochemical parameters. In the texture analysis T3 presents hardness of 1301 gf and 1156 gf in the cycles; adhesiveness 0,3 mJ; resilience 0,81; cohesiveness 0,88; elasticity 7,48 mm; and chewiness 84,3 mJ. The protein content of T3 was 9,06 percent. Moisture content was 39,49 percent. Sucrose, 36,16 percent; glucose, 1,41 percent; fructose, 0,39 percent. Finally, microbiological analysis was performed to evaluate mesophilic aerobes, coliforms, molds, and yeasts; all analyses were within the ranges established by INEN 2217.