Comparación de los parámetros físico- químico y sensoriales de la mora de castilla con la mora de brazo, para su uso agroindustrial.

Abstract

The objective of this study was to compare the physicochemical and sensory parameters of the Andean blackberry fruits (Rubus glaucus) with the cane berry fruit (Rubus spp) for agroindustrial use. The bromatological and microbiological analyses were carried out according to the requirements established by INEN 2427, which requires pH, acidity, Dorquin degrees, ash, viscosity (cps), fruit length, vitamin C, fruit weight, soluble solids, brix degrees, protein, molds, yeasts and Salmonella. Sensory analyses were determined using the Friedman test. The results were subjected to a Complete Randomized Design (CRD)m with three replications and an experimental unit size of 1 kg. The results obtained from the bromatological analysis of the Andean blackberry with the cane berry reported that there were no significant differences between the two fruit variables. Microbiological analyses reported absence in all treatments. In the bromatological analysis it was determined that the two varieties of fruit presented 132mg/100g of vitamin C. In the sensory analysis, both varieties were accepted with a score of 3 characterized as "like". It was concluded that the Andean blackberry and the caneberry did not present differences in their physical-chemical properties and both fruits are recommended for the elaboration of agro-industrial products.