Characterization of natural and artificially dehydrated coriander (eryngium foetidum) leaves for application as a condiment

Abstract

This article is derived from a degree thesis in the year 2021, which aimed at the physical-chemical characterization of coriander leaves (Eryngium foetidum) dehydrated naturally and artificially for application as a condiment, the characterization of the coriander leaf from the codified zones 332 (Valencia), 456 (Quinsaloma) and 537 (Ventanas) of influence belonging to the province of Los Ríos-Ecuador; For the best treatment, an ANOVA DCA was used for (moisture, ash, protein, color, odor and flavor) of the fresh coriander leaf, the best result was obtained in the coded area 322 with greater acceptability for the preparation of the condiment. The physical-chemical characterization (moisture, ash, fat and microbiological) was carried out, as well as sensory analyzes (color, smell, flavor and aroma) prior to the preparation of the condiment. To determine the difference between the varieties that was used in the statistical model, using an ANOVA DBCA factorial A*B with three repetitions for the characterization of the seasoning. To establish the effects between treatment levels, a Tukey significance test was applied (p<0.05), the data results were analyzed using different statistical packages "INFOSTAT and STATGRAPHICS". For the condiment, the physical-chemical and microbiological analyzes were carried out in order to know its characteristics, which gave the best results of 9.61% humidity, 7.69% ash, 1.91% fat and 1 .00E+03 of molds and yeast in the sensory analyzes on the hedonic scale had a rating of 4 taste, color, aroma, and smell where the judges liked the product.