Obtención de gomitas masticables bajas en calorías a base de almidón de yuca, propóleo y stevia

The objective of this research was to obtain low-calorie chewy gummies based on cassava starch, propolis and stevia. This study was carried out with the purpose of developing and offering an innovative alternative in the confectionery industry: a gummy-type candy characterized by its low caloric content and the use of raw materials that provide a differentiated nutritional value. A factorial arrangement design AxBxC (3x2x2) with two replications was used, where the factors of cassava starch concentration with three levels, propolis with two levels and stevia with two levels were investigated. The characterization of cassava starch and stevia was carried out by physicochemical analysis, considering parameters such as moisture, ash, fiber, protein and carbohydrates. The results of these analyses are in line with the data mentioned in bibliographic sources and current regulations. Through the application of the experimental approach, we proceeded to the elaboration of the gummies, taking into account in detail the study factors and the combination of their levels. As a result of this process, 12 variations of gummies were obtained, distinguished from each other by the specific proportions of the raw materials used. The mixture was fired at a temperature of 70 ºC. In the sensory analysis of the chewy gummies, carried out with a panel of semi-trained tasters, it was determined that the T12 treatment (322) was the best in terms of odor, color, flavor and acceptability, with an average of 3,67, indicating excellent quality in these attributes. In addition, a thorough rheological analysis was performed, which showed an optimal texture in terms of hardness, cohesiveness, elasticity, firmness and chewiness. Bromatological analysis revealed a balanced nutritional composition with 18,2% moisture, 0,07% fat, 48,96% carbohydrate, 8,81% protein, sucrose <0,1%, and an impressive flavonoid content of 15 mg/kg EQ, along with a low caloric value of 231,71 Kcal compared to other commercial gummies. In the microbiological analysis, low levels of total coliforms, molds and yeasts were found, and the absence of Escherichia coli and Salmonella spp. was confirmed, in strict compliance with INEN 2217 standards in terms of microbiological safety. Finally, the product label was designed and a production cost of 1,60 cents was determined, which makes it highly competitive in the market for gummies with health benefits.

• מחבר ראשי: Guambuguete Quinatoa, Carmen Esmeralda (author)
• מחברים אחרים: Hachi López, Andrea Lizbeth (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2023
• נושאים: GOMITAS MASTICABLES; STEVIA; ALMIDÓN DE YUCA; PROPÓLEO
• גישה מקוונת: https://dspace.ueb.edu.ec/handle/123456789/6283