Propiedades fisicoquímicas y térmicas del kétchup elaborado a base de banano (Musa acuminata)

Abstract

This project focuses on the development of banana-based ketchup, aiming to optimize the product’s quality and production efficiency. The key objective was to create a balanced and economically viable formulation for the banana ketchup, addressing the challenge of flavor profile, cost, and production parameters. A linear programming model was used to maximize ingredient utilization and production efficiency. This method provided an optimized formulation while ensuring the desired flavor and texture characteristics. The banana ketchup underwent a series of sensory evaluations conducted by a semi-trained panel of 15 people. These evaluations focused on attributes such as color, taste, texture, sweetness, acidity, and aroma, using a 5-point hedonic scale. The results were analyzed statistically using the Minitab software, which allowed for the determination of the preferred formulation based on global acceptance. Thermal properties of the ketchup were analyzed using the equations proposed by Choi and Okos, allowing for precise determination of thermal conductivity, specific heat, and density based on the composition of the product. The thermal properties were essential in ensuring the quality and stability of the final product during storage and production processes. The final product formulation was obtained empirically through a series of tests and adjustments. The quantities of ingredients were adjusted based on the desired volume of the final product, ensuring a stable and homogeneous texture while maintaining constant percentages of spices and salt. In conclusion, this project highlights the potential of using banana as a base ingredient for ketchup, with a focus on optimizing the production process and ensuring a high-quality end product. By combining linear programming for production optimization and thorough thermal and sensory analysis, this project contributes to the development of innovative, sustainable food products in the agricultural and food industries.