Elaboración de una salsa picante (ají - paprika) a base de fruta (mango Tommy, fresa y piña) en el municipio de San Martin, Cesar
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Date
2023-02-26
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Universidad Industrial de Santander
Abstract
Este proyecto surge de la necesidad evidenciada e informada de los pequeños productores de la zona (sur del Cesar), para comercializar sus productos, más exactamente de las frutas (fresa, Mango Tommy, piña Oromiel), lo cual dan como resultado pérdidas de una parte de sus cosechas. Por tal motivo se plantea la elaboración de una salsa picante (ají paprika) a base de fruta (mango tommy, fresa y piña), que permita darles valor agregado a estos productos. Al momento de utilizar las frutas se toma como referencia la carta de colores para la caracterización de cada
una, es decir para la fresa y mango Tommy en un estado de madurez es # 5, en cambio para la piña Oromiel su estado de madurez es # 4 y dio como resultado un sabor agradable y el deseado. Para concluir se realizaron pruebas sensoriales donde el producto fue aceptado por las personas en cada referencia, como su sabor, aroma y textura. Así mismo se le realizaron pruebas microbiológicas y fisicoquímicas por el
laboratorio LABALIME SAS. Las cuales evidencian que la salsa elaborada cumple con los parámetros establecidos en la normatividad legal vigente. De esta manera se genera para la región un producto agradable a la hora de consumirlo e innovador que
puede competir con otras salsas.
This project arises from the evidenced and informed need of small producers in the area (south of Cesar), to market their products, more precisely fruits (strawberry, Tommy Mango, Oromiel pineapple), which result in losses of part of their crops. For this reason, the elaboration of a spicy sauce (chili paprika) based on fruit (mango tommy, strawberry and pineapple) is proposed, which allows adding value to these products. When using the fruits, the color chart is taken as a reference for the characterization of each one, that is, for the Tommy strawberry and mango in a state of maturity it is # 5, on the other hand, for the Oromiel pineapple its state of maturity is # 4 and resulted in a pleasant and desired taste. To conclude, sensory tests were carried out where the product was accepted by people in each reference, such as its flavor, aroma and texture. Likewise, microbiological and physicochemical tests were carried out by the LABALIME SAS laboratory. Which show that the elaborated sauce complies with the parameters established in the current legal regulations. In this way, a pleasant and innovative product is generated for the region that can compete with other sauces.
This project arises from the evidenced and informed need of small producers in the area (south of Cesar), to market their products, more precisely fruits (strawberry, Tommy Mango, Oromiel pineapple), which result in losses of part of their crops. For this reason, the elaboration of a spicy sauce (chili paprika) based on fruit (mango tommy, strawberry and pineapple) is proposed, which allows adding value to these products. When using the fruits, the color chart is taken as a reference for the characterization of each one, that is, for the Tommy strawberry and mango in a state of maturity it is # 5, on the other hand, for the Oromiel pineapple its state of maturity is # 4 and resulted in a pleasant and desired taste. To conclude, sensory tests were carried out where the product was accepted by people in each reference, such as its flavor, aroma and texture. Likewise, microbiological and physicochemical tests were carried out by the LABALIME SAS laboratory. Which show that the elaborated sauce complies with the parameters established in the current legal regulations. In this way, a pleasant and innovative product is generated for the region that can compete with other sauces.
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Keywords
Salsa picante, Innovador, Frutas, Ají, grados brix, Salsa picante, Innovador, Frutas, Ají, Grados brix