Desarrollo de una mermelada de naranja (Citrus sinensis (L.) Osbeck) fortificada con inulina

Abstract

This study aimed to develop an orange (Citrus sinensis) marmalade fortified with inulin. Several formulations were prepared by varying the amount of inulin, which was incorporated due to its nature as a soluble fiber with prebiotic effects, known for its digestive benefits and its ability to improve product texture. Additionally, low methoxyl pectin was used, as it has the ability to form gels in the presence of calcium ions, making it possible to prepare low-sugar products without compromising texture or consistency. To reduce the caloric content of the marmalade, stevia was also added. All samples were subjected to sensory evaluation by a panel of individuals who rated the flavor, color, aroma, texture, appearance, and overall acceptability. Based on these evaluations, the most accepted formulation was selected as the best option. This selected formulation was then analyzed to determine its physicochemical properties (such as pH, Brix degrees, acidity, color, viscosity, water activity, and moisture content), microbiological quality (presence of molds, yeasts, and pathogenic microorganisms), and nutritional composition (fiber and protein content). The results confirmed that the marmalade met current food safety and quality standards. A healthy and functional orange marmalade was successfully developed, characterized by good taste, low caloric content, food safety, and added nutritional value ideal for consumers seeking to maintain a healthy diet without giving up traditional products