Evaluación de la efectividad del mucílago de chía (salvia hispánica) como estabilizante en néctar de tomate de árbol (solanum betaceum)

Abstract

The study investigated the efficacy of chia seed mucilage (CSM) as a stabilizer in tree tomato nectar, in contrast to the traditional use of carboxymethylcellulose (CMC), which has been questioned for its impact on product properties. Quantitative experimental tests were conducted, and CSM was obtained through three techniques, with freeze-drying showing the best performance (0.12%). Five treatments were carried out to assess the effect of CSM (T1: no stabilizer, T2: CMC at 0.1%, T3: CSM 0.1%, T4: CSM 0.3%, T5: CSM 0.5%). An experimental design was applied, and six variables were evaluated over 60 days, including pH, titratable acidity, soluble solids (°Bx), suspended solids, turbidity, and viscosity. Statistical analysis identified significant differences. Treatment T4 with CSM at 0.3% demonstrated outstanding results, with stability in soluble solids (13.7 °Bx), reduced variability in suspended solids (55.0 ml to 61.0 ml), and high turbidity (2.025 UA to 1.770 UA). The addition of CSM improved the nectar's appearance without affecting the taste, odor, or acidity, resulting in greater overall acceptance.