Elaboración de jaleas a base de pomarrosas (sizygiun jambos=eugenia jambos) y frutos de ungurahua o patoa” en la Escuela Superior Politécnica de Chimborazo, Facultad de Salud Pública, Escuela de Gastronomía

Abstract

This research was carried out in the bromatology lab of public health school located at ESPOCH. This study aims to elaborate jellies based on pommarosa and ungurahua high quality fruits through formulations which determined the appropiate balance for the jellies of pommarosa which consists in 50% pulp + 50% sugar. On the other hand for elaborating the jelly of ungurahua 33.33g pulp + 25g sugar each one with 0.6034g of pecticin and 0.116g of citric acid meeting the requirements of the INEN standards (0415 (1998) tinned vegetables. Jams.) It was observed the lifetime of this products on the shelf during the first, second, and third month taking into account that the maximum duration this jellies is one month. It is relevant to mention that the taste and the features of the product do not change. It was carried out a bromatology study taking these results: Protein 5.33%, fiber 0.96%, ash 2.33%, carbohydrates 61.94% and grease 0.13% for the jelly of the ungurahua and protein 5.63%, fiber 0.71%, ash 1.93%, carbohydrates 50.80% and grease 90.1% for the jelly of the pommarosa this way it has been proved that the jellies contribute with proteins more than other jellies. They also do not contain microorganisms pathogens which were determined through a microbiological analysis of mesophilic aerobic, molds and yeasts. Finally an accepted with 7.34 points for the fruits of ungurahua and 7 points for the pommarosa. It is recommended to elaborate new products which contribute with nutrients for the human consumption.