Ciencia e Ingeniería en Alimentos y Biotecnología

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Elaboración de gomitas de piña (Ananas comosus l), maracuyá (Passiflora edulis sims) y valeriana (Valeriana officinalis)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Tipan Tenicota, Gissel Nathaly; Ortiz Escobar, Jacqueline de las Mercedes
The primary objective of this study was to develop a gummy candy made from pineapple, passion fruit, and valerian as a therapeutic food, offering a pleasant taste experience with potential health benefits. Three formulations were proposed, each with different proportions of fruit, while keeping the valerian extract constant. Texture and degrees Brix analyses were conducted on these formulations and a commercial control. Additionally, a sensory analysis was performed to identify the best formulation. The results indicated that the sample containing a 50:50 ratio of pineapple and passion fruit pulp was the most preferred. Physical-chemical and microbiological analyses were conducted on the selected formulation to assess its quality. These parameters confirmed that the product meets the limits established by current national regulations, ensuring compliance with quality, safety, and stability standards required for consumption. In conclusion, the developed product demonstrated favorable sensory characteristics and an estimated amount of valerian compounds that may exert a relaxing effect.