Evaluación de los sólidos solubles de 4 lotes de mermelada de frutilla y mora según la normativa nte Inen 2825

Abstract

The processing of fruits and vegetables covers a very wide field within the food industry, the most consumed products worldwide are canned foods based on these raw materials, as is the case of jam, being this a food widely consumed at Over time in people's daily diet, it has organoleptic properties that are highly appreciated by consumers, such as: taste, smell, and texture, as well as being an immediate source of energy due to its high carbohydrate content. In the present work, samples were taken from 4 batches of strawberry jams with blackberry which were measured for soluble solids, applying the refractometry method, according to the NMX-F-112-1970 standard. Test method for the determination of soluble solids in products derived from fruits. The analysis was performed in triplicate A graph was prepared to verify through the INEN 2825, 2013 standard - standard for jams, jellies and marmalades, if the analyzed batches are meeting the soluble solids requirements which must be in a minimum percentage of 60% and as 65% maximum, according to this regulation, verifying that a batch is outside this required range, considerably affecting the texture of the food.