ELABORACIÓN DE MERMELADA DE MANGO ( MANGUÍFERA INDICAL ) CON TRES NIVELES DE ARAZÁ ( EUGENIA STIPITATA ) Y SU INCIDENCIA EN LAS CARATERÍSTICAS FÍSICO-QUÍMICAS Y ORGANOLÉPTICAS.

Abstract

SAMMARY The research had as an objective to develop a mango jam (Manguifera indica l.) with three levels of arazá (Eugenia stipitata) in two concentrations; it was developed in the fruits and vegetables laboratory of Faculty of Zootechnical Sciences, Chone extension of the Technical University of Manabi. For formulations applied to the different treatments for making mango jam with arazá the amount specified by the CODEX STAN 296 it indicates that it should not be less than 30% was used, treatments carried in their formulations values higher than 30 % fruit (50% fruit from mango and arazá and according to the proportions for research proposals). Varying the amount of arazá in different formulations, they influenced the physical - chemical characteristics of the starting mixtures, and also all the applied formulations did not need regulation of pulp relative to pH, since this parameter was within the range recommended to facilitate conservation and proper gelation in making mango jam and arazá. The mango jam that brought in its formulation 15% of arazá and 62º final Brix, obtained a greater margin of acceptance in sensory evaluation, since it presented the best features in all evaluated parameters (odor, color, taste, texture) although there was no difference statistically, numerically if this trend could be observed. The percentages of arazá studied and concentrations of Brix late mango jam and arazá, influenced the physical - chemical characteristics of the finished product; which was reflected in the pH variation; emphasizing that all treatments met the parameters established by the Codex Alimentarius (CODEX STAN 296) and INEN (NTE INEN 419) governing the preparation of such products.