Elaboración de un endulzante a base de miel de caña de azúcar (saccharum officinarum) enriquecida con jengibre (zingiber officinale) y guayusa ( ilex guayusa).

Abstract

The present investigation realized in the School of engineering in Animal Industries was elaborated a sweetener with base of honey of cane of sugar (saccharum officinarum) enriched with ginger (zingiber officinalé) and guayusa (ilex guagusá), with the purpose of giving an added value to the common sugarcane honey elaborated in the processing plant “DORADA” located in the canton Lago Agrio, province of Sucumbíos. The work was carried out by experimental methodology using the completely randomized design for the determination of samples in which ginger levels were used at ( 1,2,3 ) % microbiological analyzes ( molds and yeasts), physical-chemical analysis ( pH. °B, titratable acidity), sensory analysis (acceptance test). The results obtained in the initial pH of the product were (5, 14 to 5, 15) pH; while at 28 days of storage they recorded values of (5, 17 to 5, 22) pH showing that the shelf life of the product is within the indicated parameter (28 days). The microbiological analyzes determined the absence of molds and yeasts due to the presence of amino acids in guayusa and ginger that prevent the acidification of honey. The sensory analysis in the tasting test obtained a good acceptance of the product; the addition of ginger (root) and guayusa (leaf) would not affect the physical-chemical and organoleptic properties of the product. We obtained a value of 1.28 interpreting that for every dollar invested of it has a gain of 0.28 cents, because the price of ginger is high and production costs increase. I recommend the commercialization of the product, its acceptance is good and it has a high nutritional value.