Use of sweeteners in the preparation of a prickly pear (Opuntia ficus-indica) based preserve

Giusseppe Modenesi; Pedro A. Badillo; Paul R. Pino

doi:10.5281/zenodo.13996254

Authors

Giusseppe Modenesi Facultad de Salud Pública, Escuela Superior Politécnica de Chimborazo, Riobamba, Ecuador. Author https://orcid.org/0009-0002-9488-3897
Pedro A. Badillo Facultad de Salud Pública, Escuela Superior Politécnica de Chimborazo, Riobamba, Ecuador. Author https://orcid.org/0000-0002-1667-0290
Paul R. Pino Facultad de Ciencias Pecuarias, Escuela Superior Politécnica de Chimborazo, Riobamba, Ecuador. Author https://orcid.org/0000-0002-1255-8154

DOI:

https://doi.org/10.5281/zenodo.13996254

Keywords:

tuna preserves, sweeteners, sensory analysis, pH, microbiological analyses

Abstract

This article presents a research study on the preparation and analysis of tuna preserves using three types of sweeteners: white sugar, panela, and brown sugar. The study, carried out at the Escuela Superior Politécnica de Chimborazo, spanned six months. During this period, analyses of pH, soluble solids, and sensory preferences of the products were conducted. The results showed that white sugar was the preferred sweetener, followed by panela, while brown sugar was the least accepted. Regarding microbiological stability, white sugar exhibited lower growth of yeasts and molds than the other sweeteners. These findings highlight the importance of sweetener choice not only in consumer acceptance but also in the shelf life and safety of the product. The research suggests that innovation in the formulation of preserves can contribute to the diversification of healthy and sustainable food products.

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