Mermelada de arazá utilizando pectina extraída a partir de cáscaras de tomate Ssolanum lycopersicum)

Abstract

The objective of this research was to elaborate arazá jam using pectin extracted from tomato (Solanum lycopersicum) peels in order to give added value to tomato industrialization residues. The statistical analysis was carried out using a completely randomized design (CRD) and analysis of variance. Four treatments with three replicates each were considered. In this context, the physical-chemical characteristics were evaluated, which were oriented to pH, brix degrees and acidity, microbiological analysis of aero mesophiles, molds and yeasts, and sensory parameters such as color, odor, flavor, texture and appearance. Regarding the physical-chemical analyses, it was determined that the jam containing 6% pectin is the only one that is within the parameters stipulated by the INEN standard with respect to quality parameters in jams. The microbiological analyses of the microorganisms studied reported a total absence of microorganisms, and the sensory analyses determined that the jam with the highest acceptance was the one containing 6% of pectin, since its characteristics are the ones that obtained the highest acceptance scores. On the other hand, the production cost of the jam with 6% pectin reported the lowest production costs while obtaining the best B/C. It is concluded that the jam with a 6% pectin level is the most suitable for human consumption since its physicochemical parameters are within the limits established by national and international standards, and it also has the highest acceptance and the best B/C.