EFFECTS OF THREE GELLING AGENTS ON THE SHELF LIFE AND THE RHEOLOGICAL, PHYSICOCHEMICAL, NUTRITIONAL, MICROBIOLOGICAL, AND SENSORY CHARACTERISTICS OF AGUAYMANTO COMPOTE (PHYSALIS PERUVIANA L.)

Background. Aguaymanto (Physalis peruviana L.) is a rich source of nutrients, antioxidants, and bioactive compounds that provides health benefits. As such, it is considered a superfood. It can also be used in other foods, such as juices, liqueurs, jams, desserts, compotes, gastronomic ingredients, supplements, and dried fruit. The objective of this research was to evaluate the effects of three gelling agents: carboxymethylcellulose, pectin, and xanthan gum, on the shelf life and the rheological, physicochemical, nutritional, microbiological, and sensory characteristics of aguaymanto compote during its formulation. Materials and methods. Three thickening agents (xanthan gum, carboxymethylcellulose, and pectin) were used to prepare the aguaymanto compote, whose values of shear stress and strain rate (γ) were evaluated and adjusted to the Ostwald de Waele model. Likewise, physicochemical characterization and sensory evaluation were carried out in two different environments, involving university students using a 5-point hedonic scale and preschool children, in which the percentage of acceptability was established. The product with the best sensory attributes had its proximal chemical composition, microbiological analysis, and shelf life determined. Results. The compotes showed non-Newtonian behavior of the pseudoplastic type. Flow curves adjusted to the model showed that as the temperature increases (17°C, 25°C, 35°C, and 45°C) with the same concentration, the consistency index decreases, and the flow behavior index increases. In all the samples, as γ and temperature increase, the apparent viscosity decreases, and the 0.1% gelling agents generate different apparent viscosities (p < 0.05). Likewise, the panelists gave high scores to the compote formulated with carboxymethylcellulose, presenting a lower pH (3.96) and high moisture (77.49%) with an absence of total coliforms, molds and yeasts. In addition, the shelf life was approximately 367 days, without the addition of preservatives. Conclusion. The results show that the aguaymanto compote presents a non-Newtonian behavior with pseudoplastic fluid characteristics, guarantees hygiene and sanitation concerning national and international technical standards, and presents a shelf life of 367.03 days, making it an excellent alternative for large-scale application in the food industry. In addition, values closely related to the expected values were found; therefore, the models were well developed.