Elaboración de jarabe de tamarindo con la utilización de edulcorantes naturales en reemplazo del azúcar convencional

Abstract

At ESPOCH, Animal Science Faculty, Food Processing Laboratory, different natural sweeteners such as stevia, xylitol and erythritol were evaluated with a control treatment (saccharose), each one with five repetitions, so it was necessary to have twenty 0.5-litre experimental units that were distributed under a completely randomized design. The results obtained were analyzed through ADEVA in the parametric variables, Rating test in the non-parametric and media separation with Tukey test. It was evidenced that natural sweeteners do not affect the protein content, total soluble solids, and pH, but with the use of stevia the humidity content (39.85%) and ashes (1.76%) increased, while the total sugars (56.19%) reduced. The sensorial appreciation determined that the syrup with saccharose, stevia and erythritol had a similar level of acceptance. The syrups reflected absence of total coliforms and a low charge of aerobic mesophilic with the use of saccharose and stevia as well as the presence of mold and yeasts evaluated at 15 days. In this way, it was possible to obtain the highest economic profitability (1.15 Cost/Benefit) with the use of stevia. Thus, it is recommended to use stevia as sweetener for the elaboration of tamarind syrup.

Key words: syrup, xylitol, sweetener, stevia, saccharose, erythritol.