Revista Técnica de la Facultad de Ingeniería (Apr 2006)
Behavior of the gum from Enterolobium cyclocarpum in the preparation peach nectar
Abstract
Enterolobium cyclocarpum, (caro-caro), especie ampliamente diseminada en Venezuela, produce goma con alto rendimiento. Se estudió el comportamiento de este hidrocoloide como aditivo en la preparación de néctares de durazno. El ensayo consistió en seis tratamientos, utilizando diferentes concentraciones de la goma (0,20; 0,30; 0,50; 0,70; 1%), y un tratamiento control (sin goma). Las características físico-químicas (acidez, pH, sólidos solubles, viscosidad, estabilidad) y las propiedades sensoriales del producto elaborado se evaluaron. Se aplicó un diseño de bloques al azar con seis repeticiones. Los resultados mostraron que la viscosidad exhibida por los néctares elaborados a la mayor concentración (1%), se incrementó significativamente (PEnterolobium cyclocarpum, (caro-caro), species widely disseminated in Venezuela, produces gum with high yield. It was studied the behavior of this hydrocolloid as additive in the preparation of peach nectar. It was carried out six treatments using different gum concentration (0.20; 0.30; 0.50; 0.70; 1%) wich were compared with a treatment without gum. There were measured physicochemical characteristics (acidity, pH, soluble solids, viscosity and stability) and sensorial attributes of the product. A random desing of blocks with six repetitions was applied. The results showed that the viscosity exhibited by the product obtained, using the highest gum concentration (1%) increased significatively (P<0.05) in comparison with the values shown by the produt obtained with the treatments using lower gum concentration (0.20; 0.30; 0.50; and 0.70%) and from the control treatment. In addition, it was also observed the lowest sedimentation value of the product obtained with the highest gum concentration. The panel prefered the peach nectar prepared using the highest gum concentration which exhibited a positive correlation with texture (r= 0.95) and flavor (r= 0.88). The results of this investigation support the functionality of E. cyclocarpum gum as additive in the preparation of peach nectar.
