Efecto de la sustitución parcial de azúcar por un edulcorante no calórico, tiempo de concentración osmótica y temperatura de secado para mejorar las propiedades sensoriales de la uvilla (Physalis peruviana l.) deshidratada osmóticamente como alternativa para la Asociación Artesanal “Tierra Productiva”, del cantón Quero de la provincia de Tungurahua

Abstract

The investigation focused on determining the best treatment for gooseberrydehydrated (Physalis peruviana l) using no-calorie sweetener. The gooseberry dehydrated organoleptic characteristics were analyzed by semi-trained panel, which are: color, odor, characteristic flavor, hard texture; no significant difference was observed between the flavor of the dried samples with different solutions of caloric sweeteners and not caloric at different temperatures. The estimated cost and drying kinetics noted as the best treatment A2B1C1(510g. sucrose more 1,98 g sucralose per 1000 ml of water). With osmotic and dried 4h at 60 Celsius degree concentration, having a higher (23,43 percent) yield for other treatments. The characteristics of the product with the best treatment were: 15,6 percent moisture, pH 4.17, 33 Brix degree and 0,29 percent of acidity. It’s proximate composition: 6,85 percent protein; 0 percent fat; 5,85 percent ash; 67,7 percent carbohydrates; 298,20Kcal per 100 calories,12.07 percent fiber and 11.46 mg per 100g of Vitamin C, as analyzes performed in the Laboratory of the Faculty of Chemistry of the Universidad Central del Ecuador (Accreditation No. IC 04 LE OAE -002), with 2.42 percent sucralose using the HPLC method performed by a certified laboratory. The study of microbiological stability, determined by calculation based on the growth of total aerobic, released a lifespan of 85 days, with the cost of production: 19,55 dollars per Kg, under the conditions of this experiment.