Utilización de distintos niveles de miel de abeja en la elaboración de mermelada de fresa.

Abstract

This investigation evaluated the effect of bee honey in percentages from 0% to 20% added to strawberry jam. The best treatment was determined by performing physicochemical, organoleptic and microbiological tests. The experimental units used were 12, since 4 treatments were elaborated: T0 = 250 g of strawberry, T1= 25 g of bee honey + 225 g of strawberry, T2 = 37.5 g of bee honey + 212.5 g of strawberry, T3 = 50 g of bee honey + 200 g of strawberry, with 3 replicates per treatment. For the statistical analysis, a single-factor ADEVA was used, and Tukey's test ≤ 0.005, in the physicochemical assessment. The shelf life was determined by the Kruskal-Wallis test and data analysis was performed in the statistical software InfoStat. The results showed that the added level of bee honey has a notable influence on the physicochemical, organoleptic and microbiological characteristics of the different formulations, presenting highly significant differences among the treatments. The treatments with the 15% and 20% were the best treatments in terms of quality, since their results are in accordance with national and international standards, and on average the two treatments presented values of 0. 82-0.84 (aw), 54.23-55.40 ° brix, 3.41-3.46 pH, 0.29% -0.30 % titratable acidity, 38.00%- 38.33% moisture, 1.56%-1.62 % ash, 73.6% antioxidant capacity and 75 days of shelf life. It is concluded that both the level with 15% and 20% of bee honey will result in a quality product. However, the economic factor is a limitation in the food industry. It is recommended to elaborate strawberry jam using 15% of bee honey.