Resumo

FLORES, Denis Dante Corilla; ARECHE, Franklin Ore; HUAMAN, Jovencio Ticsihua  e  GOMEZ, Rodolfo León. Rheological profile of a compote prepared from Mespilus Germanica L. using Chondracanthus Chamissoi. Rev. Inv. Cs. Agro. y Vet. [online]. 2022, vol.6, n.17, pp.247-259.  Epub 27-Jun-2022. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v6i17.165.

The determination of rheology in viscous liquid foods is of great importance, since this study allows to solve engineering calculations, formulate new products, make quality controls, shelf life, emulsion stability, among others. For this reason, the objective of this research work was to prepare a loquat compote (Mespilus germánica L.) using cochayuyo (Chondracanthus chamissoi) as agar without preservatives, thus determining its rheological profile with three concentrations (0.10; 0.15; 0.20) % w/w of agar. An alkaline treatment with NaOH 0.04 M was applied to the cochayuyo for the recovery of the agar. Subsequently, a sensory analysis with a five-point hedonic scale was carried out on each prepared compote with 60 panelists (30 undergraduate students and 30 infants between 3 and 5 years of age using a graphic hedonic scale). The sensory analysis applied to both adult and infant panelists determined that the compote prepared with 0.15% agar had greater acceptability due to the significance reported (p<0.05). Finally, its rheological profile was determined using a Brookfield RV-DVIII ULTRA viscometer, with Spindles N° 5 and 6. It was concluded that the loquat compote presented a non-Newtonian behavior of pseudoplastic type.

Palavras-chave : Agar; Agar; Compote; Cochayuyo; Brookflied; Viscosity.

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