Elaboración de una conserva del fruto feijoa (Acca Sellowiana) en líquido de cobertura acorde a las normas legales vigentes, Riobamba, 2013

Abstract

At School of Gastronomy, Public Health School belonging to the Escuela Superior Politécnica de Chimborazo, in Riobamba city, Chimborazo, Province, the physiochemical characteristic were developed and evaluated in the same way Escherichia Coli, fungi and yeast levels, according to legal standards of feijoa fruit Acca Sellowiana, in a sweet liquid, and its acceptability, during 180 days of experimentation. The results suggest that to obtain preserved food from feijoa fruit under optimal conditions it must be followed legal standards and parameters of the Codex Alimentarius Stand 212-1999 and the NTE INEN 0415. A pH of 3.78 was determined and a total coeffient of sacarose of 45.5, on the other hand, in the microbiological analysis of the feijoa fruit, showed o UFC/gr of Escherichia Coli and 21,33 UFC/gr of fungi and yeast, it was determinated that this preserved food is good of human consumption and it is not dangerous to the consumer, according to the standard Inen 405-1988. Being important source for it is high concentration in citric acid of 0,4 - 0,8 and of pecticns, which contributes to decrease and estabilize cholesterol levels and control hypertension in the metabolism of the human being. Finally, after finishing the test of acceptability in kitchen labs to students and teachers of the school, it was determined that the elaborated preserved food has a high level of acceptability and performance. It is recommended to use the preserved food of the feijoa fruit in liquid, according to legal regulation, in different gourmet dishes, through the usage of good manufacturing practices and legal norms.