Efecto edulcorante de la sucralosa en la elaboración de mermeladas.

Abstract

The present bibliographic review aims to investigate the effect of sucralose in the elaboration of products such as jams and jellies that help preserve fruits. The caloric value of the sweetener and traditional jams were compared and physical chemical, microbiological and acceptability factors were analyzed according to the formulations acquired by the jams with sucralose. By analyzing thesis, scientific articles, university repositories according the selection criteria and descriptive analysis, it is possible to establish the results of several authors that for every 100 g of jam with sucralose, a pH of 3.3, 2 is obtained. 57 acidity, an average value of 17.66 Kcal, unlike sucrose that can contribute up to 354.99 kcal and total soluble solids range between 8.05 and 15.20 ° Brix, making it susceptible to the development of pathogenic microorganisms. In the organoleptic properties, the one with the best acceptance is evaluated on the hedonic scale for the jam produced from the Crescentia cujete L mate fruit with 60% sucralose, it has an intense red color, thick viscosity, acid taste, and good acceptability on the part of the cupping panel. Therefore, it is concluded that the amount of energy supplied by sucralose is low and its sweetening effect does not influence the pH and acidity that a commercial jam must meet, but unlike ° Brix it reaches low concentrations. Therefore, its application is recommended in the food industry as a replacement for commercial sugar.