Caracterización nutricional y funcional de la jícama (Smallanthus sonchifolius) y su utilización en la elaboración de mermelada.

Abstract

The objective of the research was to collect information on the nutritional and functional characteristics of jicama (Smallanthus sonchifolius) and its use in the preparation of jams, and in this way report the properties generated by the consumption of the tuber in human health. Information on the possible benefits generated by the consumption of jicama was collected through a bibliographic review in digital documents such as theses, scientific journals, manuals for websites such as: Scielo, Scopus, Dspace ESPOCH and others. This methodology revealed the untapped potential of jicama, either as raw material for medicinal use or for use in the food industry. The results showed that jicama has medicinal and nutritional benefits for the human being, since when evaluating its protein and vitamin C content, it presented considerable values. It contains FOS which is considered a prebiotic that helps the growth of beneficial bacteria of the colon, the type of sugar it contains is not assimilated by the human body and it is recommended for diabetics. In the organoleptic part, the best combination was jicama and blackberry (95.45 / 100), as well as the best flavor (5 points), while the best texture was achieved with tree tomato (59.09%). The highest moisture content was (85.94%), the ºBrix all the data are within the parameters established by the NTE INEN 380, the pH is within the parameters of the NTE INEN 419, and in the analysis nutritional the best combination of jam was, jicama, eggplant and papaya; the results were, vitamin C 4.32mg and protein 0.81mg. It was concluded that jicama is made up of fructooligosaccharides and considerably contributes with vitamin C and protein. It is recommended to enhance its industrialization since it presents organoleptic characteristics accepted by the consumer.