Desarrollo de mermelada de pulpa y cáscara de maracuyá (Passiflora edulis flavicarpa), endulzada con stevia (Stevia rebaudiana).

Abstract

The present Titulation work was to make marmalade with pulp and passion fruit peel, sweetened with Stevia, varying the dose of pulp (from 40 to 45%), peel (from 10 to 15%) and Stevia (from 40). to 50%), resulting in the elaboration of 16 treatments that were processed. The physical, chemical and sensory characteristics of the best treatment were analyzed. The study was carried out at the Faculty of Technical Education for Development of the Catholic University of Santiago de Guayaquil, using a DCA (Completely Randomized Design) and the Duncan test in order to compare the means of the treatments with each other. The treatment with the best result was T-13 with 62.67 ° Brix, pH 3.38, acidity 1.7%, ash 0.60%, protein 0.71%, carbohydrates 73.59% and cost of USD $ 2.50, in addition the sensory evaluation was carried out with seven panelists semi-trained, in which Treatment 13 presented greater acceptance in terms of taste, smell, color, appearance, aftertaste and texture attributes. Treatment 13 meets the physical, chemical and microbiological requirements stipulated by the INEN 419 Standard for jam.