Efecto de la adición de pulpa de morete (Mauritia flexuosa L.f.) en las propiedades fisicoquímicas y sensoriales del dulce de guayaba (Psidium guajava L.)

Abstract

The candy industry seeks to combine or add new ingredients that provide greater nutritional or organoleptic quality to its products. Guava candy is a handmade snack and popular consumption nationally and internationally. The objective of this study was to evaluate the effect of the addition of the pulp of morete, rich in fatty acids, in the physicochemical and sensory properties of the guava candy. Physicochemical analyzes of guava and bruise pulps and their corresponding treatments were determined. Guava pulp had a humidity of 83.76 percent, pH 4.28, titratable acidity 0.66 percent and Brix degrees 11.41; while the one with morete showed humidity 56.23 percent, pH 3.53, titratable acidity 0.77 percent and Brix degrees 11.74. The best treatment was T3 (90 percent guava and 10 percent bruise) with humidity 19.40 percent, pH 3.61, titratable acidity 0.75 percent and Brix degrees 72.00, whose values are within the parameters physicochemicals established by Colombian regulations; and with a score of 4.37 of acceptability categorized as "I like it and I like it a lot". The fat content of the best treatment was increased from 0.21% (without substitution) to 1.49 percent (10 percent morete), with the following fatty acid profile: saturated fatty acids 27.49 percent, monounsaturated fatty acids 67 , 33 percent and 5.18 percent polyunsaturated, highlighting oleic acid with 63.27 percent. These results allowed us to conclude that the addition of the pulp of bruise improved the nutritional and sensory quality of the sandwich.