Utilización de la Musa acuminata colla (Orito) como edulcorante natural en la obtención de manjar de leche

Abstract

In the laboratory of food processing in the Animal Science Faculty at Escuela Superior Politécnica of Chimborazo, Musa acuminata colla (baby banana) was used as natural sweetener obtaining milk caramel in different levels (25, 50 and 75%), those levels were analyzed by completely randomized desing and a mean separation according to Duncan (P < 0,05), 75% of used baby banana allowed to collect this data: 70,15% of dry matter, 5,05% fat, 5,16% protein, 1,12% ash, 76% sugars, and 6,22 pH corresponding to a slightly acid product, concerning to the microbiological content with the same treatment applied, it was determined that 65,33UFC/g of total coliforms, 0,67 staphilococus UFC/g, in relation to the organoleptic characteristics, the used of 75% of baby banana allows to score the appearance of 3,92 75,00 points, smell 3,58 75,00 points, flavor 3,58 75,00 points, sweetness 3,75 / 5,00 points and texture 4,17 15,00 points, with this the total record was 23,92/30,00 points. Also, it is important to mention that this product tend to neutralize at stored at room temperature, finally it allowed to obtein a benefit of 1 cent for every dollar invested. It is concluded that the best treatments were: control and 75% of baby banana.