Desarrollo de un Prototipo de Mermelada LIGHT de Frutilla Ecológica, Utilizando Sucralosa (splenda) como Edulcorante no Calórico

Abstract

The objective of this research was to develop a light jam, using sucralose (Splenda) as a non-caloric sweetener, with the purpose of counteracting chronic non-communicable diseases such as diabetes, overweight and obesity, for which ecological strawberry, kitchen and laboratory materials were used. Three formulations were made with different concentrations of sucralose using experimental methods, and by means of an evaluation, the one with the highest acceptability was obtained, an analysis was carried out using physical, chemical and microbiological techniques and an evaluation with other jams to determine the preference and whether or not there are differences between them. As a result it was determined that the jam with the highest acceptability in color, consistency, taste and smell is the one containing 192 mg/Kg sucralose, a comparative study was made with another light jam brand Gustadina and whose analysis results for the jam with the highest acceptability was, in the physical analysis was obtained: 3. 25% pH and 4.2% soluble solids, in the chemical analysis: 7.2% acidity, 0.77% ash, 58.84 mg/100g of ascorbic acid and 9.45% total solids and microbiological analysis: 20 UPC/g of molds and yeasts. In the evaluation together with the normal or reference and light jams Gustadina brand, 36% of preference was obtained, concluding that there are differences between them. The use of Splenda is satisfactory for the elaboration of jams, providing benefits not only for sick people but also for those who want to enjoy good health.