Utilización de jarabe de almidón de papa súper chola en la elaboración de mermelada de mora.

Abstract

The objective of this research was the use of super chola potato starch syrup in the process of blackberry jam. The characterization of the syrups obtained by enzymatic and acid hydrolysis was carried out to identify the best characteristics and to use them in the formulation of the jam. A 50% blackberry and different levels of potato syrup (15%, 20% and 30%) and a control treatment with four replicates each were used. The experimental unit size was 250g. The physicochemical and microbiological analyses were carried out according to INEN 419 and INEN 386. The results were subjected to a completely randomized design, analysis of variance and separation of means by Tukey's test (P<0.05). For the sensory analysis, a hedonic affective scale test was applied using 50 tasters. The degree of acceptability was determined using the Kruskal-Wallis test. The economic analysis was determined using the benefit/cost indicator. The results of the bromatological analysis showed significant differences between treatments. T2 was the one that presented the best characteristics; 0.51% acidity; 3.01 pH; 63.25 brix degrees; 1.22 g/ml density; 0.23% ash and 0.92% water activity. Microbiological analysis reported absence of total coliforms, molds and yeasts. Sensory analysis showed that the treatment with the highest acceptability was 15% potato syrup with titration (I like it). As for the economic analysis, T2 was more profitable, since for each dollar invested, 0.12 cents of profit were obtained. It was concluded that the blackberry jam with 15% potato syrup presented better characteristics and acceptability and it was recommended to work with another product, tuber, as raw material to minimize sugar consumption.