Utilización de diversas cantidades (0, 0.05, 0.10 y 0.15 ml) de aceite esencial de canela (Cinnamomum verum) como conservante de capulí en almíbar (Prunus serótina) provincia de chimborazo, 2019

Abstract

The objective of the research work was to use essential oil as a preservative in capulí in syrup. An experimentation was designed with four T0 treatments (without essential oil), T1 (with 0.05 mi of AE), T2 (with 0.10 mi of AE), and T3 (with 0.15 mi of AE), storage of the samples was at a temperature of 35 ° C for (0 days, 10 days, 20 days, 30 days). Sensory characteristics were evaluated through tests of acceptability, odor and taste; microbiological analysis and physical analysis. In the degree of acceptability there was no SSD (significant statistical differences), with the 4 samples being accepted, in the descriptor odor and taste there is no SSD. In microbiological characteristics, CFU / ml of aerobic, anaerobic and mold bacteria and yeasts were evaluated, for aerobic bacteria if SSD existed on the different days of storage, treatment, T0 with a value of 86.75 (CFU / ml) and T1 with a value of 43.50 (CFU / ml), amounts less than T2 with a value of 19.33 (CFU / ml) and T3 with a value of 22.00 (CFU / ml), for molds and yeasts did not exist DES on the different days of storage, for anaerobic bacteria if DES T0 exists with a value of 67.33 (CFU / ml) and T1 51.33 (CFU / ml) amounts less than T2 with a value of 50.50 (CFU) / ml) and T3 with a value of 38.58 (CFU / ml) of anaerobic bacteria. In relation to the physical characteristics, Brix acidity and pH degrees were evaluated, parameters that were within the normal ranges established in the Codex Standards Stan 212, Technical Sheet for processed fruits of FAO and Project of update of the (RM N ° 615-2003 SA / DM). The essential oil of cinnamon acted as a preservative since the greater presence of the samples, the less contamination of aerobic, anaerobic bacteria and molds and yeasts.