Physicochemical characterization of a powder of Ardisia compressa Kunth used to manufacture bakery products
Keywords:
Acáchul (Ardisia compressa Kunth), physicochemical characterization, sensory evaluation.Abstract
The acáchul (Ardisia compressa Kunth) is a wild shrub that grows in tropical and subtropical regions of the country. Various investigations have shown that the fruits have a high antioxidant capacity, related to their high content of anthocyanins and phenolic compounds. The main objective of this research was to look for consumption alternatives from the obtaining and physicochemical characterization of a powder of the dehydrated fruits of acáchul to later be used as an ingredient in the elaboration of two bakery products such as Polvorones and enriched integral biscuits. with amaranth flour, the experimental methodology consisted of pitting the fruit and separating the seed to dry separately, the pulp was placed in aluminum trays and dehydrated in a convection oven for 40 hours at 60 °C. The dehydrated pulp was ground in a blender until a homogeneous powder was obtained, which was preserved in the absence of light and humidity. The fruit and the dehydrated powder were characterized based on °Brix, pH, titratable acidity (TA), sugars and humidity. The dehydrated pulp was ground in the blender until obtaining a homogeneous powder, which was preserved in the absence of light and humidity, to proceed with the preparation of the bakery products, three formulations were made with different percentages of acáchul powder, in the case
of the integral cookies, 5.7% was used for formulation 1, formulation 2 (11.5%), formulation 3 (19.2%), respectively. For the acáchul Polvorones, test 3 was appropriate since it had a color and flavor characteristic of the fruit, and test 2 was accepted for the whole-grain cookies. A sensory analysis was carried out regarding the attributes: color, aroma, texture, and flavor (Sour and sweet) and overall satisfaction. In the case of the shortbread, a 95% overall acceptability was obtained in the good and excellent categories, and in the case of whole-grain cookies, an acceptability of 38%. These results show that the products were perceived by consumers with a high percentage of acceptance. Therefore, they represent a healthy option as functional foods and very promising consumption in the market.
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