UTILIZACIÓN DE AGAR Y CARRAGENINA EN LA ELABORACIÓN DE GELATINAS TALLADAS EN 3D.

The objective of the research was to evaluate the organoleptic characteristics of 3D carved gelatin, made from gelling agents such as agar and carrageenan. A 2 x 3 experimental design was used, where agar and carrageenan were used at three concentrations (0.2; 0.35 and 0.45% m/m). To select the best formulation, a sensory analysis was carried out, using a balanced incomplete block design, where transparency, flavor, texture and aroma were evaluated. It was obtained that the best results in terms of organoleptic properties was with a concentration of 0.35 m/m of agar in its formulation. The combination of agar and gelatin transferred properties such as flexibility and resistance to high temperatures to the product. The microbiological results of the best treatment were within the ranges established in the INEN 1521:2019 standard. The characteristics of this new innovative product in terms of taste, appearance, texture and appearance make it unique in the market. [ABSTRACT FROM AUTHOR]