Elaboración de conservas de champiñón (agaricus bisporus) utilizando cuatro diferentes líquidos de cobertura

Abstract

The research was conducted in the Laboratory of Bromatology and Gastronomy in the School of Public Health, ESPOCH. It aims at the realization of canned mushrooms in different packing media: Acid, Sour, Sweet and Spicy, with a contribution of organoleptic, nutrictional and microbiological characteristics. For the development of the formulation worked with each liquid feedstock: Arazá, Tamarindo, Panela and Ginger, in dosages of 10, 20 and 30%, and stabilizer that improve density and an antioxidant. The physic-chemical analysis: pH within the INEN regulations except Bittersweet fluid pH acid, and total runoff volume occupied 96.16% of the mass and 56.75% respectively, ending bromatological analysis nutricional value: Protein between 4.8-6.08% fiber and ash between 1.34-1.82 and 1.13 to 1.89% respectively, and fat with a percentage of 0.29 to 0.51% thanks to the nutrients provided by each liquid medium, thus stating that canned products are optimal for consumption determinate by Microbiological Analysis with Total Coliforms and Aerobic mesophiles. In the organoleptic analysis preserves innovative meet within organoleptic parameters. Through the test of acceptability is concluded that preserved greater acceptance are: Sweet 20% and Spicy 10%. The search for new products that provide new sensory and nutricional characteristics that provide a wider range of products is recommended.