Elaboración de una mermelada a base de remolacha (beta vulgaris) y cereza (prunus avium) libre de conservantes químicos, bajo condiciones de laboratorio.

Abstract

The design that was applied in this research was experimental, that is, with manipulation and control of the variables. The completely randomized block experimental design was used in an AXB factorial arrangement with 3 treatments and 3 repetitions, where factor A is the raw materials and factor B is the sweeteners. To carry out the sensory analysis of beet and cherry jam: 70:30, 60:40; 50:50, with two different sweeteners, one caloric (brown sugar) and the other non-caloric (stevia). The Ordering or Ranking Test was used for the parameters of: flavor, color and texture, the same one that was applied to 20 tasters. untrained The physical-chemical and bromatological properties of the best treatment were determined. Through the analysis of the results, it is assumed that the best treatment Beet (50%) + Cherry (50%) + stevia (60 gr) + brown sugar (40 gr) presented an acceptance based on the flavor: very pleasant from 17.33 tasters. untrained. The best treatment presents acceptable physical-chemical parameters according to the NTE INEN 419 Standards: pH 3.4, °Brix 60 and acidity 1.2. The jam based on Beet (50%) + Cherry (50%) + stevia (60 gr) + brown sugar (40 gr) has a greater amount of sugars due to the dosage applied. Percentages greater than 50% of beet and cherry limit consumer organoleptic acceptance.