Elaboración de mermeladas baja en calorías utilizando los componentes edulcorantes que posee el chaguarmishqui (Agave), con frutas de la zona, en la Escuela De Gastronomía de Salud Pública- ESPOCH

Abstract

The purpose of this research is to elaborate low-calorie jams using Chaguarmihsqui (agave) sweeteners components with local fruits, and also to determine the nutritional components, the amounts of carbohydrates, the physical and chemical characteristics of the sample. Through the experimental method and by applying a survey to 26 teachers from the Gastronomy School, after an in-depth analysis of the data obtained by survey, and examine each product, the results were plotted and transferred in percent; these data were tabulated using the Microsoft Excel software to know the characteristics and acceptability of products made with Chguarmishqui. According to the sensory evaluation parameter of acceptability a8range I really) the results are: blackberry jam and Chguarmishqui 46%, strawberry jam Chaguarmishqui 27%, guava jam and Chaguarmishqui 27%, being the most accepted, the blackberry jam and Chaguarmishqui .The importance of this new product rich in vitamins and sweeteners arises from the high potential increase in disease caused by eating foods with high percentage of calories which cause alterations in the body; after making the relevant physical, chemical and food science analysis, it shown that these products made of Chaguarmishqui are designed to help control high calorie intake. The Chaguarmishqui is liquid, has some amount of sweetness, and low percentage of calories which makes it a healthy and commercial product.