Aprovechamiento de la uvilla (Physalis peruviana L.), para la elaboración de jarabe de repostería y su caracterización

Abstract

The purpose of the present work was to elaborate uvilla syrup (Physalis peruviana L.) sweetened with sucrose and honey, in which physicochemical and microbiological properties were analyzed in such a way that they met the limits established by the syrup standards to be able to use it in confectionery. The results in the physicochemical properties for the sucrose sample were higher in pH (3.74) and soluble solids (63.50), which allowed the syrup to get together with the pectin; for the proximal analyses, the value of moisture (43.91) and ashes (3.14) was higher in the syrup sweetened with honey due to the replacement of the amount of sucrose since not having a contribution of soluble solids contributes to the increase of humidity. In the microbiological results, both syrups presented the absence of mesophilic aerobics, molds/yeasts, and Coliforms, demonstrating that the hygienic conditions and handling of the raw material were controlled, obtaining a quality and innocuous product that is safe for consumption. In the sensory evaluation, the uvilla syrup that presented the greatest acceptance was the one sweetened with sucrose, being superior in appearance, color, and flavor, while the syrup sweetened with honey showed better consistency, the flavor in both formulations were similar and characteristic to that of the fruit. processed. Finally, the uvilla syrup with the highest acceptability was used in a dessert where several consumers rated the degree of satisfaction generated by the product, with 85 percent of the population liking it very much.