Utilización de la pomarrosa (Syzygium jambos) para la elaboración de mermeladas.

Abstract

The objective of the present study was to process jams using different levels (30, 40, 50) % of pomarrosa (Syzygium jambos) fruit for the determination of its physical-chemical, microbiological and organoleptic characteristics and verification of its profitability with the cost benefit. Pomarrosa fruit was obtained from the province of El Oro, Machala. The chemical physical characteristics of the product was determined by total solids, moisture, ash, pH, soluble solids, acidity, fat, fiber and protein based on standards for each property. The microbiological analysis was established according to INEN 1529-10 where only molds and yeasts must be enumerated. The organoleptic characteristics of odor, flavor, texture was established with the Friedman test. For the statistical analysis, the Tukey test was used, resulting in significant differences only for pH, soluble solids and acidity, unlike the other physical-chemical characteristics that did not show any significance. The microbiological analysis showed microbial presence in three treatments T1, T2, T3, while T4 was absent, complying all four treatments with the INEN 429 standard. For the organoleptic analysis with the flavor attribute the best treatment was T4inally it was verified that the highest profitability of the product was T4 with a total income of $ 10, 64 for each 2.5 kg of jam. It is concluded that the physical, chemical, microbiological and sensory composition of the product was T4 where it presented 63.33% ST, 36.67% humidity, 65.68 (°brix), 0.85% acidity, complying with the norms, with a profitability of 2.03 $ U.S. dollar. It is recommended to continue the study with the use of pomarrosa for various food products due to its beneficial characteristics.