Elaboración de mermelada empleando como materia prima la raíz tuberosa del falso trébol (Oxalis triangularis) para su uso en el relleno de bombones de chocolate

Abstract

The research work had as its objective to make a jam using as raw material the tuberous root of the false clover (Oxalis triangularis) for its use in the filling of chocolate bonbons, for this a physical, bromatological and microbiological characterization of the tuberous root was performed. The physical characteristics of the root were: cone, ovoid and elongated shape with small branches, bone white, ivory branches, rough texture, semi-hard, slightly fibrous and sandy bark, length 7.9 cm., diameter 2.4 cm, weight 4.7 kg.; The bromatological characteristics of the root were: protein 1.12%, moisture 93.0%, total sugars 4.85%, ashes 0.26%, fiber 0.76%, vitamin C 35.2 mg / 100 g., iron 18 mg / 100 g., pH 6.0°, Brix 3.5%, microbiological characteristics: absence of E. Coli, absence of mold and yeast , aerobic hemophilic 100 CFU / g. The bromatological characteristics of the tuberous root jam of the false clover were identified by observing: proteins 1.8%, moisture 18.36%, total sugars 69.0%, ashes 3.58%, fiber 0.12%, vitamin C 37 mg / 100 g., Iron 7.8 mg / 100 g., PH 5.47, microbiological characteristics: absence of E. Coli, absence of molds and yeasts, compared with characteristics of standard jam: protein 0.98%, moisture 16.81%, total sugars 79.0%, ashes 0.35%, fiber 0.13%, vitamin C 22 mg / 100 g., iron 2.87 mg / 100 g., pH 5, 47; microbiological characteristics: absence of E. Coli and absence of molds and yeasts. Finally, a sensory characterization of the jam-filled with root jam was carried out, where it was observed; the color "very good" prevails in 26.67%, smell "very good" prevails in 46.67%, taste "very good" prevails in 50%, texture "very good" prevails in 43.33% in the test of acceptability, the chocolate bonbon has an "I like it" weighting at 56.67%. We can conclude that the tuberous root can be used for the elaboration of food products since it provides adequate microbiological, sensory and mainly nutritional characteristics.