Elaboración y evaluación nutricional comparativa de mermelada de guayaba (Psidium guajava) deshidratada frente a mermeladas casera e industrial

Abstract

The objective of this work was to elaborate and evaluate the nutritional value of dehydrated guava jam (Psidium guajava) versus fresh guava jam and industrialized guava jam (Facundo). The first step was to dehydrate the guava by the refrigeration method and then determine the optimum conditions for rehydration and, based on this, determine the appropriate formulation for making the jam. From which the degree of acceptability compared to other jams was evaluated. By means of the bromatological analysis, the nutritional value of the dehydrated guava jam was evaluated. The results showed that the percentage of humidity decreased compared to the fresh guava jam and the industrialized Facundo jam, while the percentage of ash, protein, fat and fiber increased, as did the pH and vitamin C due to the dehydration process to which the guava was subjected. It was concluded that the dehydration process was favorable for the concentration of nutrients and therefore the enhancement of the nutritional value of the dehydrated guava jam, which presented a high degree of acceptability. It is recommended to emphasize new studies in this area using dehydrated fruits and vegetables in the elaboration of products and to evaluate their nutritional capacity and their possible enhancement in the national commercial market.