Formulación de una mermelada de mango y maracuyá con inclusión de inulina de acuerdo a la NTE INEN 2825.

Abstract

The objective of this work is to formulate a mango and passion fruit jam, under the INEN 2825 standard. For this, the parameters that ensure the quality and safety of the jam are considered in the product. The acceptance of the new product was taken into account, in terms of its characteristic organoleptic that the materials used can provide. Each stage of the process and the control variables to take into account are detailed, as well as: quality control of raw materials, pH, brix, time and optimal temperatures in the heat treatment stage always governed by the regulatory considerations to which must be submitted. Critical control points are presented during the process and thus also critical limits of importance to take into account the process and the final product. A study of the new trends and innovations made in the production of jams was carried out and finally the sensory evaluation sheet is shown that will help us in the evaluation that corresponds to acceptance and rejection as the characterization of the product.