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- Title
APROVECHAMIENTO DEL FRUTO DE MATE (CRESCENTIA CUJETE L) PARA EL DESARROLLO DE MERMELADA.
- Authors
Salazar Garcés, Diego Manolo; García Granda, Mariana Estefany; Pérez Aldás, Lander Vinicio; Álvarez Calvache, Fernando Cayetano
- Abstract
In this work, the jam was developed and characterized from the fruit of mate (Crescentia cujete L). Four types of jams were produced based on pulp and pieces of mate and sweetened with sugar and sucralose. The results verified that the relationship between fruit (pulp or pieces) and sweetener (sugar or sucralose) intervenes in the physicalchemical, sensory, microbiological, and rheological properties of jams. The physical-chemical analysis allowed us to establish that it is an acid fruit (pH 4.6 0.22% acidity), with 6.4 of Brix degrees, and humidity of 82.4%. The representative acid of the fruit corresponds to citric acid. The sensory evaluation showed that the formulation with pulp and sucralose has the best acceptability. The jams presented performance indices with values less than unity (n<1). The evaluation of the nutritional content showed 94.29% moisture, 0.53% protein, 0.64% fat, 3.20% fiber, 0.22% ashes, 1.12% carbohydrates and 12.37 kcal. On the other hand, the useful lifetime was estimated by evaluating mesophilic aerobes, total coliforms, molds, and yeasts.
- Publication
@limentech: Ciencia y Tecnología Alimentaria, 2022, Vol 20, Issue 2, p66
- ISSN
1692-7125
- Publication type
Article