Caracterización de la oca (Oxalis tuberosa) como base para la elaboración de mermelada.

Abstract

The objective of this bibliographic research was to know the characteristics of oca root (Oxalis tuberosa) as a base for the elaboration of jam, the respective formulations and organoleptic characteristics of such jam. The methodology used was a bibliographic review based on scientific publications registered in databases such as; Google academic, scielo, sciencedirect, latindex, rraae and springer. Information was also obtained from books, scientific articles, web pages, theses and degree works. Search terms were defined based on the research objectives (Oca root, Oxalis tuberosa, nutritional characteristics of oca root, nutritional characteristics of oca jam, organoleptic characteristics of oca jam and formulations of oca jam) and in correspondence with the technical terms used in the registered publications. For the statistical analysis of the results, the average, standard deviation and coefficient of variation were used and resulted in variation of the data corresponding to the properties of fresh goose and goose jam. The formulations found in the publications show that 40% and 50% of oca root has been used for the elaboration of jam. It was concluded that the nutritional characteristics of the oca root were quite complete, and it was possible to elaborate jam from this tuber. It is recommended the consumption of fresh oca root to take advantage of the nutritional value to the maximum.