Diseño del proceso industrial para la elaboración de un néctar a partir de la mashua Tropaeolum tuberosum en la empresa de suplementos alimenticios Savaled

Abstract

The objective of this project is to design an industrial process for the elaboration of a nectar from the mashua Tropaeolum Tuberosum for the food supplement company Savaled. The nectar was obtained at a laboratory level with emphasis on the Ecuadorian regulation INEN 2337:2008 for pulps, nectars, etc. The mashua pulp was obtained by selecting, weighing, peeling and chopping, to soften the tuber and crushing to obtain the pulp, with the physicalchemical characterization, the pH was determined with 4, titratable acidity with 6.25°Dornic, °Brix of 8.5 and viscosity of 500.543 Centipoise. These parameters comply with the regulations. To obtain the nectar, the pulp was homogenized 48% with the ingredients: water 42%, saccharin 2.5%, citric acid 2.5%, carboxymethylcellulose 1.3% and potassium sorbate 3.7%, reaching 100% in the beverage. Subsequently, the beverage was pasteurized between 82 and 93°C to prevent the proliferation of microorganisms. The mashua nectar later was bottled and stored at 5°C. For product validation, microbiological and sensory analyses were performed at the external SAQMIC laboratory, obtaining values of 10 for mesophilic aerobes, *< 10 for total coliforms, <10 for Escherichia coli and <10 for molds and yeasts, all with units of CFU/mL; the values were compared to the INEN 2337:2008 standard, complying with the requirements of the standard. The physical-chemical analysis determined a pH of 3.90, titratable acidity of 1.38 °Dornic, °Brix of 5.5 and viscosity of 89.2 Centipoise. According to the financial indicators, the project is feasible with a Cost - Benefit 1.48 and the investment recovery is less than 10 years. It is concluded that the mashua is suitable for the production of nectar and it is recommended to analyze the feasibility of new products for its important nutraceutical contribution.