Utilización de plantas aromáticas producidas por la organización Jambi Kiwa para la elaboración de caramelo artesanal. Riobamba 2013

Abstract

This investigation was carried in order at the ESPOCH Public Health Faculty Gastronomy School; it had the elaboration of Candy flavored with different types of infusions of aromatic plants as an objective, which provide suitable organoleptic characteristics. For the development, the formulation was elaborated with a dosing of 30 % had better results in durability time, color, flavor, odor and texture. Candies with that dosis were used to develop organoleptic analysis; the acceptability was measured and the candy of cedron had a score of 8.16 corresponding to the rage “I like”. It was concluded that cedron, mint and rosemary candies met standards required by INEN 265 standards, obtaining moisture values between 2.5 – 3.0%, sucrose 80-90%, reducing sugars 20 to 22, 5%, demonstrating the quality of product. It is recommended its consumption, based on microbiological analysis, and because, they are free of mold, yeast and fecal coliforms; as well as they comply with the 1529 standard INEN refront to microbiological analysis.