Carrera Ingeniería en Alimentos

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Desarrollo de formulación para la elaboración de mermelada de fruto jaca (Artocarpus heterophyllus Lam.) con sustitución parcial de azúcar por edulcorantes
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-08) Cisneros Cabrera, Fátima Jeaneth; Álvarez Calvache, Fernando Cayetano
From a base formulation, a jaca jam was developed, fruit native to India, and which has been cultivated in Ecuador, provides countless benefits for consumer health. For the elaboration of the product, an experimental design AxBxC was used, three factors with two levels: a0: pulped; a1: in pieces; b0: 100 percent sugar; b1: 50 percent sugar, 50 percent stevia; c0: fruit ratio: sweetener (45:55); c1: fruit ratio: sweetener (60:40). The physicochemical properties analyzed were: total soluble solids, pH, acidity and consistency. The best treatment was selected according to the data obtained from the sensory analysis by preference test with a design of incomplete blocks at random. The resulting marmalade with better grades corresponds to pulped presentation jam with a reduction of 50 percent of sugar replaced by Stevia, in relation to fruit sweetener 60:40 and presents an estimated shelf life of six months for its consumption.