Utilización del chontaduro Bactris gasipaes para la elaboración de mermelada en la ciudad de Riobamba.2014

Abstract

This research aimed to develop a jam based chontaduro (Bactris Gassipaes) as base product, focused on people looking for new alternatives in non-traditional, little-known and natural products. The jam based on chontaduro was developed using the best techniques were the same: Weighing ingredients, cooked fruit, peeled and disheartened, crushed ingredients and then placed heavy ingredients, allowed to boil until it reaches the temperature 86 ° C pectin and citric acid is added, then packaged and stored at ambient temperature until complete cooling. This research is descriptive, exploratory and experimental design. Taste acceptability tests were carried out at 30 the 7th semester students of the School of Gastronomy, School of Public Health at the Polytechnic School of Chimborazo of which 96.67% of them said they liked the flavor, 96.67 % of students liked the smell, 80% caught their eye color and 53.33% liked the texture of formulation 1 jam. This study jam yellow chontaduro was obtained as a base ingredient, it also contributes a new alternative, a preserved natural and exotic fruit for daily use. It is recommended to keep it refrigerated once started their consumption, it is also recommended to continue this kind of research in non-traditional feeds Ecuador.