Elaboración de un néctar a partir de jackfruit (Artocarpus heterophyllus) con mucílago de cacao (Theobroma cacao L.) y su mejoramiento en las propiedades organolépticas

The present research focused on the elaboration of a nectar from jackfruit (Artocarpus heterophyllus) with cocoa mucilage (Theobroma cacao L.) and the evaluation of its physical-chemical and organoleptic properties, at the Soil Laboratory of the Faculty of Agricultural Sciences of the Technical University of Babahoyo, using raw materials from the “3 Hermanos” farm, Vinces canton, Los Ríos province. The main objective was to elaborate and evaluate a nectar combining these raw materials, evaluating their physical-chemical and organoleptic characteristics to identify the most acceptable formulation. A completely randomized design was implemented with four treatments (T0: 0 %, T1: 5 %, T2: 10 %, T3: 15 % cocoa mucilage), following a process that included selection, reception, washing, disinfection, extraction, preparation, pasteurization, packaging, sterilization and refrigeration. The analyses performed covered physicochemical parameters (pH according to NTE INEN 0389.2013, titratable acidity according to INEN 381, °Brix according to INEN 380) and organoleptic characteristics (Flavor, Color, Aroma and Texture), evaluated by untrained tasters, using a 5-point hedonic scale. The research responds to the growing demand for natural functional beverages and seeks to make efficient use of agricultural by-products, especially cocoa mucilage, which is usually discarded during the processing, thus contributing to the development of value-added alternatives for the Ecuadorian agroindustrial sector.

The present research focused on the elaboration of a nectar from jackfruit (Artocarpus heterophyllus) with cocoa mucilage (Theobroma cacao L.) and the evaluation of its physical-chemical and organoleptic properties, at the Soil Laboratory of the Faculty of Agricultural Sciences of the Technical University of Babahoyo, using raw materials from the “3 Hermanos” farm, Vinces canton, Los Ríos province. The main objective was to elaborate and evaluate a nectar combining these raw materials, evaluating their physical-chemical and organoleptic characteristics to identify the most acceptable formulation. A completely randomized design was implemented with four treatments (T0: 0 %, T1: 5 %, T2: 10 %, T3: 15 % cocoa mucilage), following a process that included selection, reception, washing, disinfection, extraction, preparation, pasteurization, packaging, sterilization and refrigeration. The analyses performed covered physicochemical parameters (pH according to NTE INEN 0389.2013, titratable acidity according to INEN 381, °Brix according to INEN 380) and organoleptic characteristics (Flavor, Color, Aroma and Texture), evaluated by untrained tasters, using a 5-point hedonic scale. The research responds to the growing demand for natural functional beverages and seeks to make efficient use of agricultural by-products, especially cocoa mucilage, which is usually discarded during the processing, thus contributing to the development of value-added alternatives for the Ecuadorian agroindustrial sector.

La presente investigación se centró en la elaboración de un néctar a partir de jackfruit (Artocarpus heterophyllus) con mucílago de cacao (Theobroma cacao L.) y la evaluación de sus propiedades físico-químicas y organolépticas, en el Laboratorio de Suelos de la Facultad de Ciencias Agropecuarias de la Universidad Técnica de Babahoyo, utilizando materias primas de la Finca "3 Hermanos", cantón Vinces, provincia de Los Ríos. El objetivo principal fue elaborar y evaluar un néctar combinando estas materias primas, evaluando sus características físico-químicas y organolépticas para identificar la formulación más aceptable. Se implementó un diseño completamente al azar con cuatro tratamientos (T0: 0 %, T1: 5 %, T2: 10 %, T3: 15 % de mucílago de cacao), siguiendo un proceso que incluyó la selección, recepción, lavado, desinfección, extracción, preparación, pasteurización, envasado, esterilización y refrigeración. Los análisis realizados abarcaron parámetros físico-químicos (pH según NTE INEN 0389.2013, acidez titulable según INEN 381, °Brix según INEN 380) y características organolépticas (Sabor, Color, Aroma y Textura), evaluadas mediante catadores no entrenados, usando una escala hedónica de 5 puntos. La investigación responde a la creciente demanda de bebidas funcionales naturales y busca aprovechar eficientemente los subproductos agrícolas, especialmente el mucílago de cacao, que habitualmente se desecha durante el proceso de beneficio, contribuyendo así al desarrollo de alternativas de valor agregado para el sector agroindustrial ecuatoriano.