Efecto de recubrimiento comestible a base de almidón de yuca sobre los parámetros químicos y sensoriales de cascos de guayaba.

Abstract

The guava is a fruit that continues to breathe and perspire after being harvested causing wilting, sagging, weight loss, changes in color among others, decreasing both its quality and therefore its commercial value. To reduce these changes, conservation methods have been used, such as modified or controlled atmospheres that, combined with refrigeration, have managed to preserve the quality characteristics of the fruits for longer. The worldwide tendency to preserve these characteristics is that of edible coatings. The objective of this study is to evaluate the chemical and sensory quality of red supreme banana guava hulls subjected to edible coatings with different concentrations of cassava starch (0, 5 and 7%) and glycerin as plasticizer (5%) and stored during 27 days in refrigeration at 8 ºC, the parameters were evaluated every 3 days during storage. The results showed that pH, SS, AT, and Vit. C, had less variation with the formulations 2 and 3. The sensory evaluation through the panel semilibnado gave favorable results in the 3 parameters studied (aroma, consistency and taste) for samples with edible coatings with the formulation 3. In this sense is evidenced that the application of edible coatings based on cassava starch and glycerin can be considered as an alternative method to extend the useful life of fruits, without altering their original chemical characteristics and maintaining a favorable organoleptic acceptability.