Elaboración de pasta de tomate con la utilización de diferentes niveles de chaguarmishqui como edulcorante natural

Abstract

A tomato paste was made using different levels of chaguarmishqui (8 %, 10 %, 12 %). Physical-chemical, microbiological and bromatological analyses were carried out. Three experimental treatments were applied and each one of them with 4 repetitions that were distributed under a completely randomized design, for the statistical analysis the Variance analytical method (ADEVA) was performed, separation of means by Tukey (P < 0,05) and a regression analysis. The experimental results showed that the 0 and 8% pH levels reported the lowest values (3,96 and 4,01 respectively) while the highest pH value was reported by the 12 % level (4,52). The viscosity analysis of the different treatments, reported no significant differences (P < 0,05), the lowest value 0,263 was presented by the 0% level while the highest value was reported by the 10 % level with a value of 0,273. When analyzing the acidity in the different treatments, highly significant differences were shown, with a probability > 0,05. The 12 % level reported the highest acidity 1,68 while the lowest acidity value was reported by the 0% level with 1,23. The organoleptic analysis, according to the ADEVA test did not reported significant differences between treatments, with preference in treatment 2, with 10% of chaguarmishqui. The results of the microbiological analysis of the tomato paste with different levels of chaguarmishqui are within the requirements mentioned in the INEN-1025 standard. It is concluded that any of the three treatments evaluated can be used with either 8, 10 or 12 % of chaguarmishqui. It is recommended that tomato paste be used with 10% of chaguarmishqui because it is the product with the best organoleptic characteristic, suitable for human consumption.