Obtaining a sugar syrup from the use of the extract of the guácimo fruit (Guazuma ulmifolia lam)

Abstract

The main objective of this work was to elaborate a sugary syrup from the use of Guácimo fruit extract (Guazuma Ulmifolia Lam) using the leaching method (solid - liquid), which can be used as a partial or total substitute for sugar. The experimental design that was applied for the extraction process was a factorial design 23; the data obtained were evaluated with the software Statgraphics. Once the extracts were obtained, physico-chemical tests were carried out and reductive sugars and dextrose equivalent were determined in each one. To obtain the syrup, the four extracts having the highest% ED were concentrated at constant temperature and time (50 ° C and 4 hours); The determination of the presence of reducing sugars was done using the techniques of colorimetric analysis (miller’s method) and chromatography (HPLC). The products that were obtained during the process were extreme conversion syrups with a range of dextrose equivalents of 90.13% - 98.27%. The syrup that obtained the highest percentage of equivalent dextrose (J3) was subjected to a sensory hedonic test, which consisted of 3 samples of sweetened coffee at different concentrations of sweet sugar syrup and sugar (sucrose), where M1 contained 80% sugar syrup of guácimo and 20% of table sugar. M2 contained 50% guácimo sugar syrup and 50% table sugar. M3 contained 100% sugar guacimo syrup and 0% table sugar. The results showed that the mixture that obtained the highest organoleptic acceptance was M2, followed by M3, which states that the syrup can substitute partially the common sugar. The above data allow the guácimo fruit to be taken into account as an alternative raw material for the production of sugar syrups and other products aimed at human consumption.