Elaboración de una conserva de salak (Salacca Zalacca (Gaertn) Voss) en almíbar bajo en calorías

Abstract

Ecuador has a great variety of exotic fruits, which have not been fully exploited, as is the case of salak, which has antioxidant properties. Processing is the way to extend the shelf life of a fruit, so in this technological proposal we proposed the preparation of a salak preserve in syrup, replacing conventional sugar with a natural sweetener. Four formulations were proposed in which pH, degrees of brix, and titratable acidity were analyzed by analysis of variance and Tukey's test, establishing that treatment three had the appropriate parameters, and the samples were sensorially evaluated with the participation of 20 semi-trained tasters, obtaining that treatment three was the most appreciated by the panelists. Using the acceptability index, it was determined that treatment with a ten percent concentration of Monk Fruit and a pasteurization time of ten minutes had an eighty-eight percent acceptance rate. In the best treatment, soluble solids, pH, titratable acidity expressed as citric acid, and the microbiological content of molds and yeasts were analyzed, and the results obtained were within the quality control standards for this type of product. In the same sample, antioxidant content was analyzed by the DPPH method and sixteen micro mol eq Trolox per gram was obtained, and it was concluded that the canned product complied with the established requirements and had good sensory quality.