Desarrollo de una salsa a base de ají (Capsicum pubescens), tomate de Rrñón (Lycoperesicon esculentum L.) y tomate de árbol (Cyphomandra betacea)

Abstract

Abstract: The aim in this thesis was focused on the design, development and optimization of a chili sauce. The chili sauce design was performed in conformity of the Ecuadorian regulation INEN 405 (1988) for Preserved Vegetables and the Mexican regulation NMX-F-377-1986. Regional foods. Chili sauce packed. The development and optimization of the chili sauce was performed through a sensorial evaluation and the consumer acceptance of the organoleptic characteristics (color, odor, consistency and flavor). According to the regulations used and the process to prepare chili sauce, the product concept was specified as "a chili sauce based on "tomate de árbol, tomato, chili pepper, onion and coriander, used as accompaniment in soups, meat and other dishes with soft spice. The chili sauce is presented in packs of 250 mL and is pasteurized to get one year shelf life in ambient conditions and refrigeration once opened In the development of the chili sauce 6 treatments were sensory evaluated by varying the percentage of "tomate de árbol" (65%-75%), tomato (11%-20%) and pepper (4%-7%), with 30 untrained judges (final consumers) applying a sheet of sensory evaluation with a hedonic scale of 7 points. The analysis of data indicates that there was no significant difference between treatments when an analysis of variance was carried out with a significance level of 0,05%. Once there was no significant difference between treatments the yield and the depulping time stage were analyzed in each treatment, so that the treatment B was selected for the optimization of the chili sauce. The purpose of standardize the chili sauce was substituted an acidifier for an antioxidant that avoided the damage of oxidation in the chili sauce in both cases maintain a pH of 3.9-4. A study of sensorial evaluation was performed to identify if the organoleptic characteristics of the chili sauce were altered, in other way, if there was a difference between the two treatments with a significant level of 0,05% in a t-student test. With regard to the requirements to obtain the sanitarium registration for the chili sauce, it was fulfilled the following ones: quali-quantitive formula, certificate of product analysis and control of chemical specifications of the material used in the manufacture of packaging, with just those of incorporation of the business and administrative procedures of issuing the same. The accelerated self life analysis, realized at the SEIDLA laboratory, showed that the chili sauce keep its organoleptic characteristics, physical-chemical and microbiological until one year at room temperature (21°C) from the date of preparation, however other studies are necessary for knowing the stability in different environmental conditions (hot and humid climate) and the stability of the product after opening. A comparison with similar products on the market allows identifying a good positioning of the chili sauce, because some of them do not declare all ingredients used or the regulation used. The retail price for the chili sauce was comparable to the others ones; however an advantage was identified in this chili sauce in front of the rest of similar products because it is a traditional product of Loja. The chili sauce is ready to start as a business idea that allows propelling the productive and economic development of the South Region in Ecuador.