Elaboración de mermelada a base de pitahaya (Hylocereus triangularis) con adición de diferentes niveles de oligofructosa

Abstract

The objective of this study was to use dragon fruit (Hylocereus triangularis) for the production of jelly and replace common sugar with oligofructose in percentages ranging from 0% to 15%. The physicochemical characteristics of the fruit were determined. The best treatment was decided based on the physicochemical, microbiological, and organoleptic characteristics of the final product, as well as its profitability through the cost-benefit ratio. To assess the fruit's quality, measurements were taken based on NTE INEN 2003 standards. Sixteen experimental units were used, and four treatments were applied: T0 = 2.5 kg of fruit + 470g of sugar, T1 = 2.5 kg of fruit + 125g of oligofructose + 345g of sugar, T2 = 2.5 k of fruit + 250g of oligofructose + 220g of sugar, and T3 = 2.5 kg of fruit + 375g of oligofructose + 95g of sugar, with four replicates each. ANOVA was used for the statistical analysis, and Tukey's test (p ≤ 0.005) was for physicochemical characteristics. The Friedman test was used for sensory parameters. Data analysis was conducted using the statistical software InfoStat. The results showed that partial substitution of sugar with oligofructose influenced certain physicochemical, organoleptic, and microbiological characteristics, with significant and highly significant differences observed among treatments. T3 with 15% of substitution was found to be the most optimal, with values of 54.75% dry matter, 45.25% moisture, 0.43% fat, 0.13% titratable acidity (expressed as ascorbic acid), 3.15 pH, 65.58 soluble solids (ºBrix), 22,985.75 viscosity (cps), 1.09 g/ml density, and 0.61% dietary fiber, in the analysis based on NTE INEN 419 standards. Finally, profitability was evaluated through the cost-benefit ratio, indicating a return of 20 cents for every dollar invested with 80% of return on investment.