Investigación del valor nutricional y funcional de la flor de jamaica en la elaboración de mermeladas.

Abstract

The objective of the following bibliographic work was to investigate the nutritional and functional value of the hibiscus flower (flor de jamaica) in the elaboration of jams. For this purpose, information was collected in bibliographic sources in a sensible, theoretical and abstract way. Documented information from thesis that are in repository of universities was collected, recorded, studied and explained and compared with other research such as scientific journals, scientific articles, books and documents that are digitally found in Scielo, Scoopus, Acdemia, Google academic and other data bases. The information was classified according to the year of publication as a selection criterion. The review of existing literature regarding the subject was ordered through tables using the computer program Word processor. The information was organized descriptively and was based on a deductive analysis. The results of the nutritional value and functional properties of the hibiscus flower present vitamins C, anthocyanins and polyphenols that are useful for the elaboration of jams since it provides color, as well as, it helps to give consistency to the jams in addition to its antioxidant capacity which contributes to an optimum health condition. Finally, it is concluded that the calyx of hibiscus flower contributes with functional properties to the health and is useful for the use in the food industry. It is recommended to analyze bromatologically the hibiscus flower jam of different varieties.