Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Soto Silva, Luis Sebastian

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    Elaboración de mermelada de frambuesa (Rubus idaeus L.), arándano (Vaccinium corymbosum L.) y mora (Rubus ulmifolius Schott) utilizando un edulcorante natural y carragenina como gelificante
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Soto Silva, Luis Sebastian; Ortiz Escobar, Jacqueline de las Mercedes
    Nowadays, the consumption of sugary products is a phenomenon that has been increasing significantly over time; the development of the food industry is the main cause of the increase in diseases, pathologies, metabolic and physiological alterations, due to the high number of ultra-processed products with a high content of free sugars. The purpose of this research is to develop a jam from raspberry (Rubus idaeus L.), blueberry (Vaccinium corymbosum L.) and blackberry (Rubus ulmifolius Schott), which are fruits rich in antioxidants, and can offer health benefits, seeking to reduce neurodegenerative and cardiovascular diseases, since the use of a natural sweetener reduces the caloric impact of the product on the consumer and the use of a gelling agent such as carrageenan is suitable for achieving a product with a similar texture to a conventional jam. For the elaboration of the product, several formulations were provided and by means of a sensory analysis the best treatment was determined, which was evaluated in its physicochemical characteristics, microbiology and total antioxidant content. From the results obtained, it was concluded that the treatment with the highest amount of carrageenan and natural sweetener had good sensory characteristics in terms of smell, taste, texture and a higher acceptability index than the other treatments. As for the most important attribute, texture, the results were positive and similar to a conventional jam.