Formulación, Elaboración y Evaluación de Bioenvase para Caramelos a Base de Almidón de Yuca, Sacarosa y Gelatina

Abstract

The formulation, elaboration and evaluation of bio-packaging for candies based on cassava starch, sucrose and gelatin was carried out in the laboratories of the company LA CERAMICA and in the laboratories of Biochemistry, Food and Mechanics of ESPOCH. For the study an inductive-deductive method was applied, for which the formulation with the proportion of cassava starch (1), sucrose (3) and gelatin (2) was chosen because it presented the best sensory characteristics (color, appearance, texture and flavor), the solvent used was mineral water. When the consumer test was applied, it was accepted, so the physical-chemical and microbiological analysis of the biopackage was established. The results obtained in the physical-chemical analysis were a viscosity of 5.54 cSt, a thickness of 0.09 mm, a maximum stress (tensile strength at breakage) of 140.6 Kg/cm2, a water permeability of 80%, and in the microbiological analysis for Mesophilic Aerobes 2.9x101 CFU/g, for Fecal Coliforms absence, for Staphylococcus Aureus 8.8x102 CFU/g, for Molds and Yeasts 1.1 UPC/g. It is concluded that this biopackage, due to the sensory characteristics mentioned above, is an innovative product; due to its microbiological characteristics, it has good sanitary quality; it also presents good physical-chemical characteristics and contributes to the care of the environment. It is recommended to continue with this type of research since by creating this product with properties similar to plastic it can serve as a container and also be a protection for products such as candies, thus being an alternative for the protection of the environment.