Elaboración de mermeladas bajas en calorías a base de Jícama (Smallanthus Sonchifolius) con frutas de la zona Andina

Abstract

The main goal of this research work was to develop marmalade low in calories with Jicama and different fruits of Andean region, as a new alternative of market consumption. For blackberry jam were used 50% jicama and 50% blackberry, for apple marmalade were used 50% jicama and 50% apple, for tree tomato fruit marmalade were used 70% jicama and 30% tree tomato fruit, for cape gooseberry marmalade were used jicama 50% and cape gooseberry and finally for cucumber marmalade were used jicama 70% and cucumber 30%. To determinate the best marmalade, was choosen a group of 22 students of seventh semester of Gastronomy School, and an evaluation test sensorial and acceptability was applied. In sensorial evaluation were considered: Color: flavones (white), carotenoids (yellow), chlorophyll (green), anthocyanins (purple), lycopene (tomato), xanthophylls (orange). Taste: sweet, acid, salty, bitter. Smell: very pleasant, pleasant, unpleasant. Texture: rough, coarse, fine. Consistency: hard, soft, liquid, semi-liquid, thick. The acceptability evaluation consisted: really like, like moderately, not like nor dislike, not like moderately, dislike a lot. As a result, it was found that the jicama and tree tomato fruit marmalade was the most accepted as “like moderately” with a percentage of 45.45% according to acceptability test. In conclusion, this work recommended to consumption of tuber, it has great health benefits.