| dc.description.abstract | The research work had as its objective to make a jam using as raw material the tuberous root of the false clover (Oxalis triangularis) for its use in the filling of chocolate bonbons, for this a physical, bromatological and microbiological characterization of the tuberous root was performed. The physical characteristics of the root were: cone, ovoid and elongated shape with small branches, bone white, ivory branches, rough texture, semi-hard, slightly fibrous and sandy bark, length 7.9 cm., diameter 2.4 cm, weight 4.7 kg.; The bromatological characteristics of the root were: protein 1.12%, moisture 93.0%, total sugars 4.85%, ashes 0.26%, fiber 0.76%, vitamin C 35.2 mg / 100 g., iron 18 mg / 100 g., pH 6.0°, Brix 3.5%, microbiological characteristics: absence of E. Coli, absence of mold and yeast , aerobic hemophilic 100 CFU / g. The bromatological characteristics of the tuberous root jam of the false clover were identified by observing: proteins 1.8%, moisture 18.36%, total sugars 69.0%, ashes 3.58%, fiber 0.12%, vitamin C 37 mg / 100 g., Iron 7.8 mg / 100 g., PH 5.47, microbiological characteristics: absence of E. Coli, absence of molds and yeasts, compared with characteristics of standard jam: protein 0.98%, moisture 16.81%, total sugars 79.0%, ashes 0.35%, fiber 0.13%, vitamin C 22 mg / 100 g., iron 2.87 mg / 100 g., pH 5, 47; microbiological characteristics: absence of E. Coli and absence of molds and yeasts. Finally, a sensory characterization of the jam-filled with root jam was carried out, where it was observed; the color "very good" prevails in 26.67%, smell "very good" prevails in 46.67%, taste "very good" prevails in 50%, texture "very good" prevails in 43.33% in the test of acceptability, the chocolate bonbon has an "I like it" weighting at 56.67%. We can conclude that the tuberous root can be used for the elaboration of food products since it provides adequate microbiological, sensory and mainly nutritional characteristics. | |
