Utilización del mucilago de chía obtenido por dos métodos, como espesante en mermelada de kiwi.

Abstract

In this research, chia mucilage was used as a thickener in a kiwi jam. The mucilage was extracted from the chia seeds using precipitation and centrifugation methods. The physicochemical analyses and yield were carried out, which were later used to prepare the jam. The best treatment was defined using physicochemical, organoleptic, and microbiological tests. The work was carried out in two phases using the following experimental units: in the first phase, extraction of the chia mucilage with two treatments and six replicates each. In the second phase, the elaboration of a jam where three treatments with five replicates were used, distributed in a completely randomized design. The Student's t-test, an analysis of variance (ADEVA), Tukey mean separation < 0.005, and the non-parametric Kruskal-Wallis test were used for the statistical analysis. It was obtained as a result that the method of extraction by centrifugation presents a higher yield (10.60 %), however, presenting no significant differences in P.E. g/eq-g, %Me, % G.E., %AAG concerning the method of extraction by precipitation, considering low methoxyl pectin with a wide range of soluble solids and pH for its performance and fast gelling. Statistical differences were found in the elaboration of the jam, defining the jam elaborated with mucilage by centrifugation as the best treatment since it presented a viscosity of 21100 cPs and was the product with the highest acceptance. As for the economic analysis, it presented a cost-benefit of $0.25 for each dollar invested. Finally, it was determined that the mucilage extracted by centrifugation provides the best characteristics to the kiwi jam as a thickener. In addition, a higher yield and a better cost are obtained concerning the mucilage extracted by precipitation. It is recommended as a thickener in different foods.