Preserved mandarin in piloncillo syrup: formulation and evaluation

Abstract

The objective of the present investigation was to formulate and evaluate a preserved mandarin in syrup. The product was made with mandarin, water and piloncillo (ingredient that was used as a substitute for standard sugar). A syrup was made in a traditional way, to later add the tangerine segments and package it in sterile glass jars. A sensory evaluation was carried out with the participation of 102 untrained judges and they were given a survey to rate the attributes color, smell, taste, appearance and texture, using a 5-point hedonic scale, physicochemical and microbiological profiles were performed. The product had a 70% acceptability. 77.2% humidity was obtained; 0.3% ash; 1.2% fat; 0.3% protein; 0.3% fiber; pH 4.2 and 21.6 °Brix, which comply with the regulations. Only one mold colony was found, without yeast. The use of the piloncillo allowed to obtain the pH and ° Brix values required to replace the standard sugar and preserve the fruit. The potential for acceptance of the product in the market is good, with prospects of competitiveness with respect to commercial syrups.