Diseño de un proceso industrial para la obtención de compota, a partir de Jícama (Smallanthus Sonchifolius), dirigido a adultos mayores, para la Procesadora Agroindustrial Mis Futales.

Abstract

The objective is to design an industrial process to obtain a compote from Jicama; little known fruit rich in FOS (Fructooligosaccharides), for the Agro-industrial Processor Mis Frutales, located in San Luis parish, Riobamba city, Chimborazo province. Initially 3 compote formulations were made from Jicama combined with other fruits, which were analyzed under nutritional and sensorial criteria. Their statistical analysis provided the results to choose the formulation of the mayor’s acceptance in the market, and this was the compote made from jicama, aubergine and apple. In addition, it was obtained variables, operations and calculations of the process. Subsequently to validate the process, analyzes were carried out according to the NTE INEN 3078 Pureed Preserves, Physio-chemical requirement of pH 3.97 and total solids 11°Brix; Microbiological bacteria Aerobic Mesophilic (2x101), Anaerobic Mesophilic (not detected/25) molds and yeast (<10upc). In addition, an analysis of antioxidant activity was performed by the Dpph method, obtained a 54% inhibition of free radicals; an analysis of Vitamin B9 with 16,82 mg and Vitamin C with 4,72 mg. A homogenizer was designed with 80% efficiency and the profitable process design was successfully achieved with a unit price of $1,80. It is recommended to the Processor Mis Frutales trees that are implemented new formulas that keep the jicama as a base to modernize their operations and increase their production to make their market sea expanded.