Elaboración de conservas a partir de la pulpa de macambo (Theobroma bicolor)

Abstract

Thanks to the existing biodiversity in this country, you can find important products, one of them, the macambo, however, its gastronomic use is limited, so it seeks to take advantage of its pulp efficiently and reduce waste. The objective of this research is to produce canned macambo, exploring its nutritional properties and appropriate techniques to obtain an optimal product. It is intended to improve the quality of life with a healthy and sustainable food, expanding its consumption and promoting its use in gastronomy in an innovative way. The research project is divided into several chapters. The first chapter focuses on the macambo, through a literature review is known its properties and components. In the second chapter is the experimental phase for the development of the best formulation of canning under certain parameters that guarantee a product of excellence. And the last chapter focuses on the results obtained in this research. After several tests the final product was obtained, being its results very satisfactory. The canned food was very well accepted highlighting its flavor, color, aroma and texture. To conclude it can be said that the canned macambo has great potential, following the appropriate processes, a high-quality product is developed to go to market. Keywords: macambo pulp, preserves, preservation techniques, nutritional properties