Elaboración de mermelada artesanal tipo gourmet en base a la pulpa de cacao proveniente de la provincia de Santo Domingo de los Tsàchilas

Abstract

This research was the development of artisanal jelly Gourmet-type based on the pulp of cacao (syrup) form province of “Santo Domingo de los Tsáchilas”in 2011. The main feature was to determine the nutritional value of cocoa pulp (syrup), its manufacturing process and organoleptic characteristics of the jam to provide a quality product. In the nutritional value protein, fiber, fat, moisture, ash and carbohydrate nutrients in the normal range were determined according to the results obtained. Four treatments were performed, of which, number four was chosen which contained the following ingredients: cocoa syrup 500 ml. glucose 250 g. pectin 0.05 g. and 0.05 g. of citric acid, this treatment was chosen because of its organoleptic conditions, and this was the only similar to a jam. To know if the jam is acceptable to people, a test of sensory evaluation was carried out with 20 students of the Public Health School, I which the following results were obtained: COLOR: clear, bright; ODOR: characteristic of cocoa; TEXTURE: Firm; FLAVOUR: characteristic of cocoa, sweet, with a 60% acceptance by the testers. As a result of the microbiological analysis it was obtained that the proposed product meets the parameters established, it is suitable for human consumption and the test determines: aerobic and mesophyll CFU/ml 40 and molds and yeasts UPC/ml 20 ranges allowed.