Elaboración de compotas a base de oca con frutas y vegetales como producto alternativo para los niños del Parvulario de la ESPOCH

Abstract

This research was based on the preparation of compote made of oca with fruit and vegetables as an alternative product for children of kindergarten of ESPOCH. We use three treatments with different dosages to elaborate the compotes C.O first formulation, oca compote, C.M 30% and C.Z 30%. All treatments had brix 9º- 5º, pH below 4,5 and acidity 0,4 – 0,6 these parameters are within the permissible range of the CODEX STAN 79 – 1981 standard. C.O first formulation of oca at 100% of concentration, contains 0,88% protein compared to 0,852% found in the C.M second formulation apple- oca at 70% and 30% of concentration. While the C.Z third formulation carrot – oca at 70% and 30% of concentration contains 0.515%. The sensory profile of jams regarding their smell, color, taste and texture; determined that these satisfy the CODEX STAN 79 – 1981 standard because the three formulations are similar in texture and flavor; C.Z third formulation carrot – oca at 70% and 30% of concentration varies in color because it contains carrots and this compote takes the characteristic color of the carrot, regarding the taste of the three formulations have the characteristic flavor of the base tuber. The compote C. O first formulation of oca at 100% of concentration was the most accepted by the children of the kindergarten due to its organoleptie characteristic.