Formulación de un aderezo a base de zapallo loche (Curcubita moschata) utilizando criterios de conservación y aceptación sensorial Formulación de un aderezo a base de zapallo loche utilizando criterios de conservación y aceptación sensorial

Abstract

In this investigation, a dressing based on loche squash was developed. Initially, nine formulations ere designed, being acidified with acetic acid until reaching a pH of 4.4. Sensory analyses were performed in four sessions by an untrained panel which assessed the characteristics of the formulations: appearance, aroma and flavor, the formulation with the highest degree of satisfaction being determined through the Analysis of Variance (ANOVA) and the Least Significant Difference (LSD) tests. Then, the formulation of greater satisfaction was subjected to three different heat treatments: 85°C for 10 min, 90°C for 6 minutes and 95°C for 3 minutes. Finally, two quality criteria were evaluated: Microbiological (mesophilic viable microorganisms) and enzymatic (pectinesterase), choosing the treatment of 90 °C for 6 minutes, which was subjected to physical and chemical tests. As a result, a loche squash dressing was obtained, preserving its initial organoleptic characteristics and achieving a safe product of good taste.