Resumen

OLIVARES LA MADRID, Ana Paula; VALDIVIEZO, Ana Sofía; URIBURU, María Laura  y  RAMON, Adriana Noemí. Formulation of dietetic blueberry (Vaccinium Corymbosum L.) and mango (Mangífera Indica L.) jam. Diaeta [online]. 2015, vol.33, n.152, pp.07-11. ISSN 1852-7337.

Introduction: In our country, the consumption of sugars exceeds the national recommendations; therefore the food industry plays a fundamental role by developing new formulations with healthy characteristics. The aim of this study was to formulate and determine the chemical composition of dietetic blueberry (DBJ) and mango (DMJ) jam. Methodology: The ingredients used were blueberry, mango, additives and sucralose containing concentrations of 0,10; 0,14 and 0,18g%. Applying preference test (Newell and Mc Farlane Tables), the final percentage of sweetener was defined. The heat treatment in the elaboration of blueberry jam was of 220 minutes at 95ºC, with a value of 27,50ºBrix, in the mango one, of 82 minutes at 96ºC, with a total of 30,67ºBrix. In the preferred dietetic jams, acceptability and physico-chemical composition (pH, soluble solids, water activity, moisture, ashes, sodium, carbohydrates, crude fibre and proteins) were evaluated. Results: Dietetic jams were formulated following the traditional procedure. The preferred sweetener concentration in the DBJ was of 0,14g% and in the DMJ, it was of 0,18g%. The acceptability was high, 92% and 98% for the blueberry and mango products respectively. The physico-chemical analysis on the DBJ and DMJ resulted as follows: pH 4,40 and 4,76, soluble solids 27,50 and 30,67ºBrix, water activity 0,97 for both, moisture 74,05 and 75,14g/100g, ashes 0,30 and 0,79g/100g, sodium 61,80 and 59,26mg/100g, carbohydrates 25,30 and 23,30g/100g, crude fiber 2,12 and 1,24g/100g, proteins 0,84 and 0,85g/100g, total caloric value 104,56 and 96,60Kcal/100. Conclusions: The formulation of dietetic blueberry and mango jams reduced in calories and carbohydrates was feasible. Both presented suitable sensory attributes and were acceptable by most consumers.

Palabras clave : Dietetic jam; Sucralose; Blueberry; Mango; Preference test.