Evaluación del Potencial Nutritivo de Mermelada Elaborada a Base de Remolacha (Beta vulgaris)

Abstract

A nutritional beet jam-potential determination was carried out by comparing it with a blackberry one (sample) as stimulus to be consumed. A experimental method was used using different techniques such as: physical, microbiology, bromatological assessment and sensorial evaluation. Beet and blackberry jam was made with a propotion to 70:30, 60:40, 50:50, and 40:60 respectively. 50:50 sample proportion was more successful. An nutritive evaluation was carried out about sample (blackberry) and the 50:50 proportion sample (beet-blackberry). 50:50 proportion (beet:blackberry) had more nutritional components: 0.76% protein, 28,9% humidity, 1.2% ash, 1.3% fiber, 0.15 ethereal extract, 67.74% , 39% total sugar, 68 brix solid soluble, 3.3 pH, 0.8% acidity, 13 mg/100g Vitamin C. The microbial growth was restricted or stopped during the preparation process in the microbiology analysis. It was determined that the jam with 50% of beet is more nutritional and has more calories than the one made with blackberry only. It is recommended to carry out the other quantification parameters such as: folate, iodine, betalaninas to have more information about the product.