Diseño de un proceso tecnológico para la obtención de pulpa congelada a partir de orito (Musa acuminata AA) para la Planta Hortofrutícola Ambato PLANHOFA

Abstract

The orito (Musa acuminata AA) is a smaller variety of banana that is grown in several provinces of Ecuador on approximately 8000 hectares. Currently this fruit is marketed in its natural state, as it is a minimally exploited variety, the objective of this work is to design a technological process to obtain frozen pulp from orito (Musa acuminata AA) for the Ambato PLANHOFA Horticultural Plant. For this, the orito fruit was used in a state of physiological maturity type 6 and 7 according to the Von Loeseck scale, an AxB experimental design was used in which the effect of temperature variation (70 and 75 degrees centigrade) and different food additives (citric acid at 0.05 percent, ascorbic acid 0.05 percent and the mixture of both at 0.1 percent) in order to maintain the organoleptic properties of the fruit, for the selection of the best treatment a panel of 10 tasters was used semi-trained. It was obtained that the combination of citric acid plus ascorbic acid with a concentration of 0.1 percent and a pasteurization temperature of 75 degrees centigrade managed to better preserve characteristics such as color, odor, taste and acceptability, with a large amount of carbohydrates and proteins. Which were determined through a proximal analysis. In addition, after a microbiological analysis in which petriflim was used, it was found that the final product was free of molds and yeasts, E. coli and Enterobacteria.