Influencia de las gomas naturales carragenina y xanthan como estabilizantes en el jugo de tamarindo (Tamarindus indica)

The objective of this study was to evaluate the effects of the addition of stabilizers in tamarind (Tamarindus indica) fruit juice, demonstrating that the addition of natural gums influenced the properties of the beverage. Four treatments were studied: (T) administering xanthan gum (GX) and carrageenan (CG) with percentages of 0.3% and 0.4%, respectively, with 3 replicates for each analysis, applying a statistical model of 2k factorial design with block effect, being the days of evaluation the block effect. The physicochemical parameters pH, density, soluble solids, density and microbiological parameters such as mesophilic aerobes, molds and yeasts were evaluated 0, 5 and 10 days after the juice was prepared, based on the Ecuadorian Technical Standard for juices, pulps, concentrates, nectars, fruit and vegetable drinks NTE INEN 2337:2008. Significant differences (p<0.05) were observed in the variables studied, except for soluble solids such as molds and yeasts. The incorporation of GX at 0.3% had a greater influence on the dependent variables except for viscosity and aerobes, being the best treatment. The 0.4% GC showed better microbiological stability over time. Keywords: Juice, tamarind, hydrocolloids, xanthan, carrageenan.El objetivo del presente trabajo consistió en evaluar los efectos de la adición de estabilizantes en jugo del fruto de tamarindo (Tamarindus indica), demostrando que, al añadir las gomas naturales, estas influyeron en las propiedades de la bebida. Se estudiaron cuatro tratamientos: (T) administrando goma xantana (GX) y carragenina (CG) con porcentajes de 0.3% y 0.4%, respectivamente, con 3 repeticiones por cada análisis, aplicando un modelo estadístico de diseño factorial 2k con efecto de bloque, siendo los días de evaluación el efecto de bloqueo. Se evaluaron los parámetros físico-químicos pH, densidad, sólidos solubles, densidad y microbiológicos como aerobios mesófilos, mohos y levaduras a los 0, 5 y 10 días de elaborado el jugo, tomando como base la Norma Técnica Ecuatoriana para jugos, pulpas, concentrados, néctares, bebidas de frutas y vegetales NTE INEN 2337:2008. Se observaron diferencias significativas (p<0.05) en las variables estudiadas, excepto en los sólidos solubles como en mohos y levaduras. La incorporación de GX a 0.3%, influyó en mayor medida en las variables dependientes a excepción de viscosidad y aerobios, siendo el mejor tratamiento. La CG 0.4% presentó mejor estabilidad microbiológica en el tiempo. Palabras clave: Jugo, tamarindo, hidrocoloides, xantana, carragenina. Abstract The objective of this study was to evaluate the effects of the addition of stabilizers in tamarind (Tamarindus indica) fruit juice, demonstrating that the addition of natural gums influenced the properties of the beverage. Four treatments were studied: (T) administering xanthan gum (GX) and carrageenan (CG) with percentages of 0.3% and 0.4%, respectively, with 3 replicates for each analysis, applying a statistical model of 2k factorial design with block effect, being the days of evaluation the block effect. The physicochemical parameters pH, density, soluble solids, density and microbiological parameters such as mesophilic aerobes, molds and yeasts were evaluated 0, 5 and 10 days after the juice was prepared, based on the Ecuadorian Technical Standard for juices, pulps, concentrates, nectars, fruit and vegetable drinks NTE INEN 2337:2008. Significant differences (p<0.05) were observed in the variables studied, except for soluble solids such as molds and yeasts. The incorporation of GX at 0.3% had a greater influence on the dependent variables except for viscosity and aerobes, being the best treatment. The 0.4% GC showed better microbiological stability over time. Keywords: Juice, tamarind, hydrocolloids, xanthan, carrageenan. Información del manuscrito:Fecha de recepción: 29 de julio de 2022. Fecha de aceptación: 20 de septiembre de 2022.Fecha de publicación: 10 de julio de 2023