Elaboración de mermelada de naranjilla (Solanum quitoense) con inclusión de camote morado (Ipomea batata) como agente espesante

Abstract

The purpose of this work was the preparation of naranjilla jam with the inclusion of purple sweet potato as a thickening agent, this tuber whose scientific name is Ipomoea batata has a large amount of vitamin A, proteins and minerals, which in a certain way would contribute to the improvement of quality of the elaborated marmalade. An experimental design A * B (3 × 2) was applied to the preparation of the marmalade, the factors being the percentage of sweet potato (a0: 9 percent, a1: 6 percent, a2: 3 percent) and percentage of naranjilla (b0: 40 percent, b1: 45 percent). The first study factor acted with two levels and the second with three levels for which the experiment required 6 treatments, each with two replicas. The physicochemical properties evaluated were pH, total soluble solids (TSS), texture, acidity in each treatment of the jams obtained. For the selection of the best treatment a sensory analysis was carried out by 15 people, the results were evaluated by means of an incomplete block design where sensory characteristics were evaluated: odor, color, taste, acceptability. Where the best treatment was a1b1, which corresponds to 45 percent of naranjilla and 6 percent of sweet potato. The estimated life time for this product is 6 months.