Estabilidad de un producto dulce de tamarillo (Cyphomandra betacea) conservado por métodos combinados

The aim of this study was the use of the hurdle technology for preparing a sweet product (SPT) of tamarillo (Cyphomandra betacea) and assess its storage stability. SPT was prepared at the fruit natural pH (3.72), lowering the water activity (aw) (0.901) by adding sucrose and sodium benzoate (0.1%) as antimicrobial. SPT was stored under refrigeration (4 °C) conditions protected from light and it was analyzed every third day for 60 days. Physicochemical (color, aw, pH, and titratable acidity as citric acid), antioxidant (antioxidant capacity, total phenolics, and anthocyanins), and microbiological (aerobic mesophilic bacteria, molds, and yeasts), were determined. SPT was mixed with plain yogurt to evaluate the overall sensory acceptance during storage. The evaluation took place every seventh day during 49 days. The storage time had no effect neither on aw, pH or acidity of the SPT. It was observed an increase in the net change of color (0 to 4.9) and a decrease in total phenolic compounds (1.213-0.816 mg gallic acid/g SPT), total monomeric anthocyanins (0.910-0.611 mg cyanidin-3-glucoside/g SPT g), and antioxidant capacity (5.816-3.576 ìmole Trolox/g SPT). The aerobic mesophilic bacteria (< 10 to 110 CFU/g), molds (< 10 to 380 CFU/g), and yeast (83 CFU/g) increased slightly during storage. The acceptance values of the sensory evaluation did not change significantly (p > 0.05) during storage. El objetivo de este estudio fue aplicar la tecnologia de metodos combinados para elaborar una base dulce (BDT) de tamarillo (Cyphomandra betacea), asi como evaluar su estabilidad durante el almacenamiento. La BDT fue preparada al pH natural de la fruta (3,72), con una actividad de agua (aw) reducida (0,901) mediante la adicion de sacarosa, y adicionada con benzoato de sodio (0,1%) como antimicrobiano. La BDT se almaceno en refrigeracion (4 C), protegida de la luz, y se evaluo cada tercer dia durante 60 dias determinando sus caracteristicas fisicoquimicas (color, aw, pH y acidez titulable como acido citrico); antioxidantes (capacidad antioxidante, fenoles totales y antocianinas); y microbiologicas (bacterias mesofilas aerobias, mohos y levaduras). La BDT fue adicionada a yogurt natural para evaluar sensorialmente su aceptacion general durante el almacenamiento; esta evaluacion se llevo a cabo cada siete dias durante 49 dias. El tiempo de almacenamiento no tuvo efecto sobre la aw, el pH y la acidez de la BDT. Se observo un aumento en el cambio neto de color (de 0 a 4,9) y