Influencia fisicoquímica, mecánica y sensorial de cortezas de dos variedades de sandías y concentración de almíbar en gominolas

The objective of this research was to evaluate the physicochemical, mechanical, microbiological, and sensory influence of rinds from two watermelon varieties and syrup concentration in gummy candies. A factorial experiment was designed with two factors: watermelon rind variety (Crimson Sweet and Citrullus lanatus) and syrup concentration (30%, 40%, and 50%). Physicochemical variables (moisture, sucrose, water activity, and pH), mechanical properties (hardness and chewiness), microbiological parameters (mesophilic aerobes, molds, and yeasts), and sensory attributes (texture, flavor, and color) were evaluated. Physicochemical and mechanical variables were analyzed using a factorial A*B arrangement in a Completely Randomized Design (CRD), microbiological variables with descriptive statistics, and sensory attributes using the Kruskal-Wallis test. The results showed that moisture (49.39%–61.46%) and water activity (0.84–0.89) levels exceeded the limits established in the NTE INEN 2217:2012 standard for gummies. However, sucrose content (31.20–43.70%) remained within the permitted range. No significant differences in pH were observed among treatments (Sig. ≥ 0.05). All treatments met the microbiological criteria of the NTE INEN 2217:2012 standard regarding mesophilic aerobes, molds, and yeasts. Factor A (watermelon rind variety) influenced the hardness and chewiness of the gummies, with the Crimson Sweet variety proving to be more suitable, while factor B (syrup concentration) did not have a significant effect. Sensory analysis indicated that treatments T1 (a1b1), T2 (a1b2), and T3 (a1b3) were the most acceptable in terms of texture, flavor, and color attributes.

• Κύριος συγγραφέας: Cuesta Muñoz, Nataly Estefanía (author)
• Άλλοι συγγραφείς: Sornoza Moreira, Javier Alejandro (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2025
• Θέματα: Crimson Sweet; Citrullus lanatus; Sacarosa; Actividad del agua; Perfil de textura
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/2769