![]() Jams are made in both home and industrial scale since time immemorial. ![]() ![]() The product is stored at room temperature for several months previous to mild thermal treatment, as long as it is protected from air by using hermetic seals. The preparation of this product is based on the conservation of a concentrated substrate with a minimum 65% of soluble solids and acid pH. Jams are also an alternative for fruit preservation, especially highly perishable fruit species. They include jams, sweets, jellies, candied, glazed, crystallized or frosted fruits, drained and syruped. In the Sanitary Food Regulation, it is considered as "Jam", they are the products obtained by cooking fruit, vegetables or tubers (whole or fractionated), their juices and/or pulps, with sugars (sugar, dextrose, invert sugar, glucose syrup or its mixtures) with or without the addition of other sweeteners, additives or ingredients. The elaboration of jams is a way of preserving fruit pulps by the action of sugars and high levels of acidity. The most salient characteristics of the jam is its bright and attractive color, and it should look gelled without much rigidity. įruit jam is a product of a paste-like or gelatinous consistency that has been produced by the cooking and concentration of healthy fruits combined with water and sugar. These products come in different presentations (whole, chopped or crushed fruits) with different amounts of added sugar and ingredients. However, all of them are made of a gelled mixture of sugar and fruit pulp with the appropriate consistency. In fact, there is a variety of preparations with different names regulated by the relevant laws and regulations including jam, jelly, compote, etc. Jams are a traditional way to preserve and consume fruits and vegetables. Palabras clave: pectina, test hedónico, superficie de respuesta. ![]() A las 24h de su elaboración se evaluó la aceptabilidad de la mermelada, empleando un panel de 60 personas y una escala hedónica de 7 puntos, donde se obtuvo un valor de 6.75, me gusta moderadamente concentración de pectina y ácido cítrico: 0.2% y 0.3% respectivamente. El análisis de los datos se hizo mediante un Análisis de Varianza y una prueba de tukey para la comparación de medias. Se mantuvieron fijas las variables fruta fresca 65,5% y azúcar 34,0%. Keywords: pectin, hedonic test, response surface.Ĭon el fin de optimizar y cuantificar la aceptabilidad de una mermelada de mango enriquecida con pectina extraída de la cáscara de cacao cultivado en el departamento de Sucre, el experimento fue conducido bajo un diseño completamente al azar con arreglo factorial de dos factores: concentración de pectina (0.2%, 0.4%, 0.6%) y concentración de ácido cítrico (0.1%, 0.3%, 0.5%) con tres repeticiones por tratamiento, para un total de 27 unidades experimentales. The survey yielded an acceptability value (I like moderately) of 6.7 for pectin concentrations of 0.2% and citric acid concentrations of 0.3%. After 24 hours, a test for measuring product acceptability was conducted among 60 people using a 7-point hedonic scale. Data analysis was performed using an analysis of variance while the comparison of means was performed by the Tukey's range test. Variables such as fresh fruits (65.5%) and sugar (34.0%) were held constant. All experiments were conducted in triplicate for each treatment, for a total of 27 experimental units. The experiment was performed using a two-factor, completely randomized design: pectin concentration (0.2%, 0.4%, 0.6%) and citric acid concentration (0.1%, 0.3%, 0.5%). This experiment was conducted in order to optimize and quantify the acceptability of mango jam enriched with pectin extracted from husk of cacao grown in the department of Sucre, Colombia.
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