Ciencia e Ingeniería en Alimentos y Biotecnología

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Análisis de las metodologías más utilizadas para la determinación de la vida útil de alimentos
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Díaz Quinaluisa, Daniela Aracelly; Acurio Arcos, Liliana Patricia
Shelf-life analysis of food is of great interest to both the manufacturer and the consumer; the manufacturer needs to estimate the shelf-life of his product quickly and easily. Meanwhile, the consumer needs to know the expiration or use-by date on the product and that the product does not present physicochemical, microbiological and/or sensory changes that affect his health. The objective of this study was to analyze the most used methodologies for determining the shelf life of foods. Information was collected from a variety of foods considering the main indicators of deterioration and the kinetic parameters applied in each investigation; it was found that the main indicator of deterioration in most of the foods that provide oil and, or fat is the peroxide value in chemical analysis, while in sensory analysis it is the hardness and texture. Most studies have focused on subjecting products to stress, the most widely used being temperature, together with the Arrhenius equation, which allows relating the constant rate of a chemical reaction as a function of temperature, determining the shelf life in a short time, without the need to use so much laboratory material. The accelerated shelf-life testing method is the most used by researchers to predict the shelf life of food in a short time, unlike the direct method that provides perfect results, but requires long time and therefore involves more expenses.
Análisis de los fundamentos y aplicaciones de las tecnologías no térmicas más utilizadas en frutas y vegetales
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Lisintuña Toapanta, Daniela Estefania; Acurio Arcos, Liliana Patricia
Currently, the high degree of loss of nutrients and the excessive use of additives for the preservation of fruits and vegetables affect the quality of the product, and this has prompted industries to create and apply new technologies with better results. The objective of this research was to analyze the fundamentals and applications of the most used non-thermal technologies in fruits and vegetables. The fundamentals were obtained through the bibliographic search in primary and secondary sources of research carried out in the last 5 years worldwide, from which the following technologies were identified: high hydrostatic pressures, irradiation, ultrasound, pulsed electric field, cold plasma and electrical pulse. Non-thermal technologies reduce the microbial load, since they are capable of directly or indirectly affecting the cell wall or membrane and the DNA of the microorganism; In addition, most of the physicochemical characteristics and bioactive compounds (anthocyanins, carotenoids, total phenols, ascorbic acid) are preserved. For its application, the following properties must be taken into account: time, pressure, temperature, power and frequency, since they depend on the food matrix to be treated. In the legislative approach, Ecuador has the INEN 2735 standard for irradiated foods; however, for the other technologies there are no regulations that support the application. In conclusion, non-thermal technologies are a new alternative that allows industries to innovate their production processes and produce safer foods with better nutritional and organoleptic properties.
Caracterización reológica de papillas infantiles formuladas a base de harina de papas de variedades nativas ecuatorianas (Solanum andigena) deshidratadas mediante secado conectivo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Catota Balseca, Jessenia Magaly; Acurio Arcos, Liliana Patricia
Drying is one of the most used conservation methods in food industry, because it allows to reduce humidity, preventing microbial attack and facilitating transport; however, this process usually modifies the rheological properties. This study evaluated the rheological properties of a porridge made from flour from native Ecuadorian potatoes, sweetened with local fruits of local (blackberry and taxo) and dehydrated by convective drying, before and after the drying process. The samples described a plastic pseudoplastic behavior and were adjusted to the Herschel-Bulkley and Mizrahi-Berk models. The drying method caused structural damage that caused a decrease in the consistency index, while Santa Rosa variety and blackberry influenced the increase in the consistency index due to the gelatinization of the starch and the swelling of the dietary fiber that the potato possesses and the high amount of pectin that the fruit has. Finally, the inversely proportional effect of the temperature on the consistency index was observed.
Caracterización reológica de papillas infantiles, preparadas con harina de papas ecuatorianas (Solanum andígena), previo y posterior al proceso de deshidratación mediante tambor rotatorio
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-04) Rodríguez Veintimilla, Brayan Stalin; Acurio Arcos, Liliana Patricia
Currently, the information about rheological properties of food is considered relevant to the process modification and equipment design. For this reason, the purpose of this study was to determine the influence of the rotary drum dehydration method on the rheological properties of children’s push. The values were evaluated in fresh and rehydrated condition and at three temperatures (20, 30 and 40 Celsius degrees). By adjusting the mathematical models of Herschel-Bulkley and Mizrahi-Berk, we obtained the rheological parameters such as threshold effort, consistency index and flow behavior index, through which the plastic behavior of the pseudoplastic type of the samples was checked. On the other hand, the statistical result analysis showed the influence of the three study factors within rheological parameters. The most evident change was the increase in the values of the consistency index in the rehydrated samples, evidencing the structural change caused by the drying method.
Determinación de la cinética de degradación de ácido ascórbico en zumo de naranja (Citrus sinensis var. Valencia) sometida a calentamiento y radiación ultravioleta para su aplicación en procesos
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Villacís Chiriboga, José Andrés; Acurio Arcos, Liliana Patricia
Determinación de los parámetros reológicos de yogurt de sábila (Aloe vera), elaborado con diferentes formulaciones mediante el uso del viscosímetro brookfield
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Cadena Masabanda, Wilmer Arnulfo; Acurio Arcos, Liliana Patricia
Determinación de los principales indicadores en el tiempo de vida de anaquel de panela granulada de las unidades productivas ingapi y el paraíso con fines de exportación al mercado norteamericano
(2010) Acurio Arcos, Liliana Patricia
Con el propósito de determinar los principales indicadores del tiempo de vida de anaquel de panela granulada de las unidades productivas Ingapi y El Paraíso para exportar al mercado norteamericano, se realizaron pruebas de almacenamiento. Las muestras de panela granulada fueron conservadas en condiciones: normales (26oC/50%HR), aceleradas (32oC/75%HR) y extremas (38oC/100%HR), durante 91 días en las que se evaluaron los indicadores: humedad, actividad del agua, granulometría, poder de compactación, fuerza de corte y azúcares invertidos. Para los cálculos de vida útil a temperatura constante, se utilizaron ecuaciones lineales que relacionan el incremento de la humedad con el tiempo de almacenamiento en el cual la panela granulada conserva sus atributos físicos que la hacen apta para su comercialización y consumo. Se concluye que el uso de métodos de cálculo de tiempos de vida útil es una herramienta adecuada para el control del almacenamiento de panela granulada, tomando el indicador humedad se determina la vida de anaquel para la muestra de la unidad productiva Ingapi: las condiciones normales de almacenamiento (26oC/50%HR) conservan durante 57 [días], aceleradas (32oC/75%HR) durante 34 [días] y extremas (38oC/100%HR) durante 21 [días]. Cálculos hechos para panela granulada de la unidad productiva El Paraíso, conducen a establecer los siguientes tiempos de vida de anaquel: 79 [días] en condiciones normales (26oC/50%HR); 42 [días] en aceleradas (32oC/75%HR) y 15 [días] en extremas (38oC/100%HR). El tamaño y la naturaleza de las partículas de panela granulada influyen en su conservación, estas características dependen del procesamiento. Mediante microscopía óptica y electrónica se caracterizó morfológicamente las partículas de panela granulada de las unidades productivas Ingapi y El Paraíso. Se presentaron diferencias significativas de tamaño, forma, superficie específica y número de partículas.
Determinación de propiedades térmicas de oca (Oxalis tuberosa), jícama (Smallanthus sonchifolius), mashua (Tropaeolum tuberosum) y camote (Ipomoea batatas)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-11) Conrado Mora, Kathia Mishel; Acurio Arcos, Liliana Patricia
Thermal properties (specific heat, thermal conductivity and thermal diffusivity) of four Ecuadorian tubers (oca, jicama, mashua and sweet potato) were determined, in whole tuber and extract. For each thermal property methodologies tested by different authors were used, and in the case of specific heat the results were corroborated by Differential Scanning Calorimetry. Higher values were obtained in jicama and lower in sweet potato in all the thermal properties studied. A direct relation of the properties with the composition was observed and higher values were obtained working with the tuber extract because the liquid state has better heat transfer. Finally, there is a directly proportional relationship between specific heat and the thermal diffusivity with the temperature.
Determinación de propiedades térmicas de zanahoria blanca (Arracacia xanthorrhiza), melloco amarillo (Ullucus tuberosus), papa china (Colacasia esculenta) y achira (Canna edulis)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Cando Tituaña, Silvia Maribel; Acurio Arcos, Liliana Patricia
Today, the large number of available foods creates a great demand for knowledge of thermal properties. These properties are important in any process of the food industry because they are related with costs, optimization and product quality. In this sense, the objective of the present study was to determine the thermal properties (specific heat, thermal conductivity and thermal diffusivity) of four Andean tubers (yellow melloco, white carrot, chinese potato and achira), both in whole tuber and in extract. The thermal properties were studied as a function of temperature. The specific heat was evaluated at 4 and 12 Celsius degrees, while the thermal diffusivity was monitored at 50 and 70 Celsius degrees. The specific heat was determined by the method of the mixtures and by differential scanning calorimetry, the thermal conductivity by the method of the probe and the thermal diffusivity by the method of the cylindrical object. As for the results, higher values of specific heat were observed in yellow melloco and achira keeping relation with the nutritional composition. While in thermal conductivity and thermal diffusivity higher values were found in yellow melloco and lower values in achira. On the other hand, the thermal properties exhibited higher values when the extracts were evaluated, due to the reduction of air spaces, density and small resistance to heat transfer in this type of food matrices. On the other hand, chinese potato has the highest gelatinization temperature, being the most resistant to high temperatures.
Diseño de un sistema de transporte para un fluido Herschel-Bulkley (mayonesa)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Choes Vera, Christian John; Acurio Arcos, Liliana Patricia
The present study was developed with the objective of designing a conveying system for a Herschel-Bulkley fluid (mayonnaise), for which the principles, equations and mathematical models established in fluid mechanics were applied. For this, we began with the search for information on the components, properties of the fluids, machines and accessories necessary for the design of the conveying system. Corrosion resistant materials were used for the design, due to the physical-chemical properties of the fluids involved. The design of a transport system for a non-Newtonian fluid was obtained with the following characteristics: dimensions of 7.5 m long by 23 m wide, 5 Netzsch pumps with a maximum nominal flow of 3.1 cubic meters per second, AISI 304 stainless steel piping, distributed in 5 pipe lines of 1-inch nominal diameter; in addition, each pipe line contemplated its respective accessories and flowmeters. The study allowed calculating the theoretical power of the pumps in each pipe line under system conditions. Finally, the cost of implementing the system was evaluated, obtaining a value of 60,072.94 US dollars, this value was obtained by means of a quotation to several distribution companies in the country.
Efecto de diferentes pre-tratamientos en la calidad tecnológica de la harina del mesocarpio del zapallo (Cucurbita máxima Duchesne)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Alulema Lalaleo, Johana Lizbeth; Acurio Arcos, Liliana Patricia
The present study focused on the evaluation of the effect of different pretreatments (boiling water, steam and microwave) on the quality of fresh squash mesocarp and the flour obtained. The physicochemical properties of fresh pumpkin were evaluated and it was observed that the pH values ranged from 6.30 to 6.85. Total, soluble solids showed a decrease in the samples pretreated by steam and microwaves due to the rupture of the cell wall by the effect of heat. The squash slices were subjected to a drying process at 65 degrees Celsius for 8h, this prolonged time generated that the humidity of the flours reached values of 2.55 to 3.62 percent. In addition, the effective water diffusion coefficient was evaluated, being the boiling pretreatment the most effective. The pH, acidity, loose bulk density, bulk density, bulk density, porosity and particle size of the flours obtained were also evaluated, observing that the pretreatments have effects on all the properties evaluated. The hygroscopicity of the flour treated with steam and microwaves were superior to those of the control sample. The WAI and WSI of the flours showed high values, while the FAI values were low, indicating that the proteins of the squash flours have more polar side chains. Finally, it should be noted that this study is the basis for optimizing the drying processes of this fruit, in addition to promoting the use of the flour in the production of the flour.
Efecto de la temperatura y del poder de calentamiento en las propiedades térmicas de melloco amarillo (Ullucus tuberosus), zanahoria blanca (Arrcacia xanthorrhiza), achira (Canna indica) y papa china (Colocasia esculenta)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Caiza Farinango, Karina Marisol; Acurio Arcos, Liliana Patricia
The specific heat, thermal diffusivity and thermal conductivity of four Andean tubers were determined, in order to obtain data that can be used in equipment design and process optimization. The experimentation was carried out in the whole tubers and their extracts, varying the temperatures (in the case of specific heat and thermal diffusivity) and varying the heating power (in the case of thermal conductivity). It was observed that the nutritional composition plays an important role in the analysis of specific heat and thermal diffusivity. However, in the thermal conductivity the fibrous structure and the porosity of the samples influence more. On the other hand, there are lower values of thermal conductivity at 5 volts; This dependence is due to the fact that the value of the power dissipated by the resistance is increased, and therefore the heat flux is increased. Finally, higher values are observed in the three thermal properties when working with the extracts, because the amount of water present in these samples produces a convective heat transfer that causes movement inside the fluid.
Efecto de la temperatura y del poder de calentamiento en las propiedades térmicas de oca (Oxalis tuberosa), jícama (Smallanthus sonchifolius), mashua (tropaeolum tuberosum) y camote (Ipomea batatas)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Rodríguez Maroto, Verónica Anabell; Acurio Arcos, Liliana Patricia
The knowledge of the food thermal properties is very useful, because they are essential dates for the planning of various thermal treatments, which are involved in the creation of industrial processes, equipment designs, process time estimation and production of food suitable for consumption and with a long commercial life. Therefore, the objective of this study was to determine the effect of temperature and heating power on the food thermal properties (specific heat, thermal diffusivity and thermal conductivity) of four types of Andean tubers (sweet potato, jicama, mashua and oca), whole and in extract. The effect of temperature was determined at 8 and 16 Celsius degrees for specific heat by the method of mixtures and for thermal diffusivity at 35 and 60 Celsius degrees by the cylinder method; while thermal conductivity the effect of the heating power at 7.5 and 9 volts was evaluated by the probe method. The thermal properties of the four tubers studied were affected in all cases by the chemical composition, the structural changes of the food, as well as the temperature and the heating power. Jicama presented the highest value of specific heat and thermal conductivity, due to the high-water content. While total solids have an inversely proportional relationship with thermal diffusivity, due to the internal resistance they exert to heat transfer. On the other hand, the three thermal properties studied have higher values when working with extracts, because heat transfer in liquids is predominantly carried out by convection.
Efecto de los tratamientos previos al secado en la calidad tecnológica de la harina de calabaza (Curcubita pepo)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Rivera Barona, Holger Wanderber; Acurio Arcos, Liliana Patricia
There are currently many viable alternatives to replace wheat flour, because its gluten content is harmful to health in gastrointestinal matters. Replacing it or looking for an alternative in a cucurbit makes this product of utmost importance for the food industry, since it is an option for a flour that contains starch, dietary fiber, antioxidants, vitamins and minerals. Being a foreign species, but known in Ecuador, the Curcubita pepo squash is gaining space in the local environment, which is purchased fresh or vacuum packed in supermarkets. Applying heat treatments to the squash pulp increases its organoleptic and functional properties, as well as extending its shelf life. The process was marked by obtaining the squash from a local producer in the Cevallos canton. Once the squash was obtained, it was laminated and subjected to different treatments to later be dehydrated, ground and obtain a flour ready for the relevant analyses. A soft flour with a characteristic smell and color was obtained, and the particle size, water activity, humidity, loose bulk density and water solubility were analyzed. The results revealed that the heat treatments contributed to improving the organoleptic properties. Properties such as a more marked color, increased soluble solids and better water solubility and absorption were obtained.
Efectos de la congelación y ultracongelación en la estructura y textura de frutas y vegetales: Una revisión bibliográfica de datos publicados
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Alvarez Beltrán, Tania Maribel; Acurio Arcos, Liliana Patricia
Currently, freezing has become one of the most widely used preservation methods for fruits and vegetables, as these are considered highly perishable, avoiding microbial proliferation and extending shelf life. However, during the freezing process, ice crystals are formed inside the food, which cause deterioration of the cellular microstructure, directly affecting the quality of the product. The objective of this research is to report the changes in the structure and texture of frozen and deep-frozen fruits and vegetables. It was carried out based on a bibliographic search in secondary sources of research conducted worldwide, from which it is established that the effectiveness of a freezing method depends on different process conditions, mainly on the freezing speed and temperature. It also depends on other factors such as: the species, the treatment that the food has received prior to freezing, which is discussed by comparing different fruits and vegetables, subjected to similar processes. Finally, it was deduced that in Ecuador there is a lack of research studies on the effects produced by a freezing process on the structure and texture of locally produced vegetables, a negative aspect considering that it is a country that has the climatic conditions to produce a great variety of this type of food, for which reason it is suggested that future research should focus on the aforementioned subject.
Efectos de los métodos de deshidratación de frutas sobre sus propiedades nutricionales y sensoriales
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Japa Paqui, Lida Esperanza; Acurio Arcos, Liliana Patricia
Nowadays the dehydration is one of the most used methods for fruit preservation by reducing moisture, it helps to maintain microbiological and enzymatic stability during storage. However, drying affects the physical and chemical properties of the product, and this affectation depends largely on the dehydration technique used. The most important changes observed in this type of process are: structural collapse, the formation of dark colors, loss of aroma and flavor, degradation of nutritional compounds, mostly those of a thermolabile nature. The objective of this research was to summarize the effects of dehydration by surface evaporation, microwaves and lyophilization, in its nutritional and sensory properties of fruits. Based on bibliographic reviews of research carried out worldwide, it was established that high temperatures and long process times are the main factors that affect product quality; as well as: the power of the equipment, concentration of the osmodehydration solution and of the treatments prior to the dehydration process. Finally, the information collected will allow food industries to select the most appropriate dehydration method, depending on the nature of the fruit and the level of quality of the food to be developed.
Estudio de la sustitución parcial de azúcar por edulcorantes de bajo poder calórico (Sucralosa y acesulfame k) y del porcentaje de pulpa, en la elaboración de una bebida no carbonatada de uvilla (Physalis peruviana )
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Valencia Toapanta, María Fernanda; Acurio Arcos, Liliana Patricia
Evaluación de la digestibilidad in vitro, actividad antioxidante y determinación de polifenoles de las proteínas de papillas para niños de 6 a 36 meses a base de harina de papas nativas ecuatorianas (Solanum tuberosum ssp.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-10) Pilicita Clavón, Glenda Nataly; Acurio Arcos, Liliana Patricia
Baby food must have nutritional compounds that contribute to their growth and normal development. The refore this research evaluated gastrointestinal digestibility of four processed products made with native Ecuadorian potatoes. The protein quantification performed by the Dumas method determined that these baby foods have a protein percentage of 28.59 percent to 36.91 percent, showing better results at solubilization pH of 4. Electrophoretic profiles revealed the presence of albumins and globulins (10.92-134.93 kDa) in the samples evaluated. Antioxidant activity was determined by Tbars method at times of 24 and 48h, at different concentrations of isolated proteins and pH of precipitation, obtaining differences between the factors when compared with the commercial antioxidant. Determination of polyphenols was made by Folin method, obtaining a higher content of polyphenols at pH 6 for baby food made with “Yema de Huevo” variety (411.46 and 410.16 mg AGE per100 g) and at pH 5 for baby food made with “Santa Rosa” variety (482.02 and 531.90 mg AGE per 100 g).
Evaluación de la incidencia de la aplicación foliar de un biofertilizante elaborado a base de frutas en el nivel de clorofila a y b y en la calidad del follaje de tomate riñón (Solanum lycopersicum L.), fresa (Fragaria vesca), y rosas (Rosae sp.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2014) Quinde Ortiz, Andrea Fernanda; Acurio Arcos, Liliana Patricia
Se evaluó la influencia de la aplicación de un fertilizante biológico a base de frutas en el incremento de clorofila a y b, y la calidad obtenida en el follaje de tres especies vegetales: tomate riñón (Solanum lycopersicum L.), fresa (Fragaria vesca), y rosas (Rosae sp.). Se evaluaron seis formulaciones distintas. Tres formulaciones contenían papaya, babaco, banano, melón, y naranja en un 10% cada una y un 50% de melaza fermentándose una durante 7 días, otra 14 días y otra 21 días, las otras tres formulaciones contenían papaya, babaco, banano, melón, y naranja en un 9.5% cada una, un 50% de melaza y 1.25% de toronjil y manzanilla, que son hierbas medicinales, fermentándose también una durante 7 días, otra 14 días y otra 21 días. La concentración de cada formulación era de 4 mL/L de agua. La aplicación se hizo desde el día diez después de la plantación hasta el día 36 de su desarrollo, cada 7 días. En cada aplicación cada planta recibió aproximadamente 110 mL de solución del biofertilizante. Los resultados mostraron que la mejor formulación fue la elaborada a base de frutas sin hierbas medicinales y fermentada durante 14 días. Las especies vegetales mostraron un incremento significativo en los niveles de clorofila a y b, además de mejorar porcentualmente otros parámetros como el tamaño del tallo, longitud, anchura, y color de las hojas, y la reducción de defectos con respecto a los testigos, logrando una mejor calidad de follaje.
Evaluación del efecto de la temperatura en las propiedades sensoriales y reológicas de la mermelada de la cereza china (Dovyalis abyssinica (A. Rich.) Warb.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Baltazar Chango, Jessica Fernanda; Acurio Arcos, Liliana Patricia
In recent years, there has been a growing demand for products with a high nutritional level. This has driven the search for new processing technologies that allow preserving the properties of food. In this study, a new technology is analyzed to transform the Chinese plum tree, with the aim of maintaining its sensory characteristics; developing a jam with this fruit using an oil bath to simulate the processing temperature in an industrial plant at four temperatures: 120, 130, 140 and 150 degrees Celsius, to evaluate the rheological and sensory parameters of the jams. In addition, the proximal composition of the jam was evaluated with greater sensory acceptability. The sensory profile graph showed that the jam made at 150 degrees Celsius was selected as the best treatment. On the other hand, the jam at 120 degrees Celsius presented higher viscosity values; while the jam at 150 degrees Celsius presented lower values. All the jams required a threshold effort to start flowing, this effort being lower in the jams made at a higher temperature. Furthermore, they gave a flow behavior index less than unity, indicating pseudoplastic behavior. The jam valued as the best treatment showed values of moisture, protein, fat, fiber and ash like those reported in sweet potato and orange, blackberry, pineapple jams, among others. In addition, it presented values of soluble solids, pH and titratable acidity that are within the range established in the local technical standard.