Validación técnica del proceso de producción de las chichas (Jora y Morada), elaboradas en la Fundación Andinamarka, Calpi - Riobamba

Abstract

Research "Technical validation of the production process of chichas de jora and morada made by the Andinamarka Foundation, in the Province of Chimborazo, Canton Riobamba, Parish Santiago de Calpi, complying with the sensory, physical, chemical and microbiological characterization of the raw materials used in the production process, in addition to determining optimal parameters in the processes of fermentation, cooking and pasteurization of the products. The chemical and microbiological sensory analysis of the (jora flour) of the chichas jora and morada (black corn) was developed, the quality control of the water used in the SARIV Company, validates it with quality and legality requirements. The process of the chichas jora (fermentation) and morada (cooking) was developed, in the fermentation, the optimal treatment was 72 hours and in the cooking, the optimal value was 60 minutes in which the highest percentage of anthocyanins was extracted. For pasteurization, the optimum parameter was 65°C for 30 min. In chicha de jora, the optimum fermentation treatment is three days with a pH of 4, an acidity of 0.4% (lactic acid) and an alcohol content of 2.0, thus extending its shelf life. In the chicha morada, the percentage of anthocyanins and antioxidant activity increased by 0.53 mg/mL and 69.57%, respectively, thus discovering a functional beverage. The research serves as a scientific basis for chicha to obtain sanitary registration; its socioeconomic and technical characteristics benefit a large majority of consumers of the product in the Andean region of the country. It is recommended to carry out effective marketing to increase consumption, rescuing ancestral foods that are part of our gastronomic culture.