Formulación de un snack de gomita a base de jugo concentrado de banano (Musa AAA) y algarrobina (Prosopis Pallida) como una alternativa innovadora a las gomitas tradicionales.

Abstract

To formulate a gummy snack of concentrated banana juice (Musa AAA) and algarrobina (Prosopis pallida) as an innovative and valorization alternative for its raw materials, obtaining concentrated juice from banana fruit and algarrobina as study variables and its physicochemical analysis (soluble solids and pH) for its application within the formulation. To determine the best formulation considering the use of a mixture design in the statistical program Desing-Expert 13, and being the response variable the sensory acceptance (organoleptic evaluation), carrying out an organoleptic evaluation of affective type, by means of a test of preference of ordering in which 50 untrained panelists (random) participated and the results obtained were evaluated by means of the Friedman test for non-parametric data in the statistical program SPSS 19. The physicochemical and microbiological properties of the finished product were then analyzed to comply with quality standards. The physicochemical parameters of the final product demonstrate that it is an innovative alternative with superior nutritional value compared to traditional gummies. in relation to traditional gummies and also meets the microbiological requirements according to the reference standards for this type of product. However, the moisture content is higher than what is established by the regulations, and can be controlled through changes in its formulation, which tend to generate other considerations at the time of processing. A gummy snack was obtained from banana and carob concentrate with good sensory acceptance, making the use and exploitation of these raw materials an innovative alternative for their valorization in the food industry