Evaluation of a product based on onion (Allium cepa L.) as the main raw material with the addition of pineapple or apple for an artisanal market

Abstract

In search of a technological solution to take advantage of the reduction of onions of the Granex 429 variety, which is cultivated in the central provinces, specifically in the district of Natá, the use of this as raw material in a food product with added value was implemented. To develop an innovative product in the market, profitable and without greater complexity for the producers of Nata, the onion jam was elaborated, to which pieces of apple and pineapple were added, and thus obtained two products. Physicochemical tests were carried out for both products: viscosity, water activity (Aw), pH, fiber, ash and °Brix; whose results will be detailed in this article. In addition, a sensory panel was carried out, based on a 5-point hedonic test, with 60 participants of different ages and sex, to find out which product is most accepted by consumers in general. Innovation within food engineering is a crucial point in our growth as professionals, which is why we are motivated to carry out different creative ideas and new products, also applying the knowledge acquired for the analysis of these products; These analyzes range from physicochemical analyzes to sensory and market analyses, which in the future provide us with a real result of the behavior of the product in all the aspects.