Elaboración de mermelada de la zanahoria amarilla con diferentes niveles de miel de abeja.

Abstract

This study aimed to evaluate the effect of varying concentrations of honey (0, 5, 10, and 15%) on the production of carrot jam and determine the optimal formulation through physicochemical, microbiological, and organoleptic tests. A total of 16 experimental units with four treatments: T0 (3000 g of carrot), T1 (15 g of honey + 285 g of carrot), T2 (30 g of honey + 270 g of carrot), and T3 (45 g of honey + 255 g of carrot), with four repetitions each. The statistical analysis included a single-factor ANOVA and Tukey's test for physicochemical and microbiological assessments, while the Kruskal-Wallis test was essential for organoleptic analysis by InfoStat software. The results determined that the amount of honey significantly influences the physicochemical, organoleptic, and microbiological properties of the formulations. The treatment containing 15% honey (T3) showed the best quality, meeting national and international standards. On average, this optimal treatment exhibited a water activity (aw) of 0.87, a viscosity of 49150 cps, 61.58 °Brix, a pH of 3.3, a titratable acidity of 0.57%, a density of 1.13 g/ml, a moisture content of 39.38%, and an ash content of 1.49%. In the microbiological analysis, this treatment demonstrated the absence of E. coli and molds, with a yeast count of 33 CFU/g. These values significantly decreased over time, indicating an extended shelf life. The 15% honey formulation was the most organoleptically accepted, had the lowest production cost per kilogram of jam ($6.19), and a benefit/cost ratio of $1.21. In conclusion, adding 15% honey into carrot jam production results in a high-quality product with a good shelf life and profitability. The study recommends using 15% honey in the production of carrot jam.