Elaboración de una gelatina hipocalórica con el extracto de la fruta milagrosa (synsepalum dulcificum)
The Synsepalum dulcificum, also known as the miracle fruit, is part of the Sapotaceae family and was discovered in West Africa in 1725 by European explorers in local tribes. The fruit contains a glycoprotein called miraculin which when consumed causes sour food to taste sweet. This important propert...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2020
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| Subjects: | |
| Online Access: | http://dspace.udla.edu.ec/handle/33000/12138 |
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Add Tag | Summary: | The Synsepalum dulcificum, also known as the miracle fruit, is part of the Sapotaceae family and was discovered in West Africa in 1725 by European explorers in local tribes. The fruit contains a glycoprotein called miraculin which when consumed causes sour food to taste sweet. This important property has caught attention of research and how it can be applied in new and different applications such as modifying foods that are low in sugar to taste sweet. In Ecuador, diabetes is the second most common cause of death with 4,693 deaths occurring in 2018. For this reason, using an extract from the miracle fruit, there is an opportunity to produce a hypocaloric gelatin. Testing, mainly looking at an edible gelatin low in sugars formulation, the shelf life was determined by the addition of essential oils, later, the effect of miraculin was evaluated though acceptability testing, value for cost benefit testing, and finally ensuring compliance with good manufacturing practices in accordance with NTE INEN 1961. For the production of the gelatin and to verify its microbiological stability, three different treatments with different portions of the miraculous fruit were tested. The testing was carried out for a month, with observations occurring every 10 days with respect to bacteria, moisture percentage and hydrogen potential. The application of essential oils allowed to determine the shelf life at 30 days, however, the effect of syneresis causes the gelatin to lose its colloidal state, so it must remain in cooling temperatures. Out of the three trial, group 2 was the optimal choice to produce this gelatin as it complied with the requirements for edible gelatin as the other two groups, which and higher and lower does, caused a delayed reaction in miraculin. Sensory analysis facilitated the opportunity to understand the acceptance of the potential consumer to consume, the appreciation of the effect of miraculin, and the possible use as an alternative to sugar. It is also important to know the feasibility of manufacturing through a costbenefit analysis, where it was observed that the product is viable due to the profit of 30 cents for every dollar invested has an advantage due to being innovative and not having direct competition. The breakeven point indicated that 805 units must be sold to generate a profit, and 3 106.36 dollars to cover production costs. |
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