Resumo

HUAYLLA RAMIREZ, Kamiggia Jhonal; RUIZ RODRIGUEZ, Alfonso  e  ORE ARECHE, Franklin. Determination of the optimal parameters in the processing of acara (Carica candicaens Gray) in syrup. Rev. Inv. Cs. Agro. y Vet. [online]. 2021, vol.5, n.14, pp.218-226.  Epub 31-Ago-2021. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v5i14.112.

Peru is known for having a great diversity of exotic fruits, among them is the Carica candicaens Gray. The presentation of acara syrup as an alternative to preserve the fruits and encourage their consumption. The objective of the study was to determine the production parameters of acara syrup, determine the acceptability and perform the microbiological analysis of acara syrup. For the elaboration of the acara fruit was obtained from the district of Ticrapo, province of Castrovirreyna - Huancavelica; 3 treatments were carried out, each one at different temperatures and times. The sensory analysis was carried out with 15 semi-trained panelists, resulting in 3.83 acceptance for color, 3.81 acceptance for aroma, 3.80 acceptance flavor for taste, and 3.86 acceptance consistency. From the sensory analysis it can be indicated that there are significant differences for each attribute evaluated between the 3 treatments. Treatment 2 (T2) has been blanched at 60 ° C for 2 minutes. For the physicochemical characteristics of the syrup, the pH and °Brix were determined, obtaining 4.0 and 18 respectively, which indicates that the syrup is within the ranges and is in the light syrup classification. The chemical analysis was carried out proximal to the fruit and the syrup, there being no differences in both results. For the microbiological analysis, Mesophilic Aerobic Bacteria <10 cfu/g, total Coliforms <10 cfu/g and E. Coli NMP <3 NMP/g were determined, this result indicates that the product is suitable for human consumption.

Palavras-chave : syrup; temperature; weather; scalding; Carica candicaens Gray.

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