Efectos del uso de azúcar invertido en el proceso de elaboración de mermelada de banano

Abstract

Ecuador is the country with the highest production of bananas in the world, as a food it can provide many health benefits, especially due to its content of vitamin A, E, C, B1, B2, B6 and B9 -folic acid-, the content of minerals as potassium, magnesium, iron, selenium, zinc, calcium, and tryptophan as an essential amino acid. Invert sugar has the property of offering 30% more sweetness than common sugar, influencing the gelatinous consistency obtained through cooking or concentration. Jam is one of the most common ways to preserve seasonal fruits and certain vegetables, in production it must be taken into account that fruit is always the starting data, and the weight of the sugar will be calculated based on the weight of the fruit. The percentage of 50% fruit and 50% sugar is usually used, that is, the ratio is 1: 1; It was considered in the bibliographic search how the use of invert sugar influences the production of jam, corroborating that it gives products "jams" with better sensory aspects towards the consumer.