Elaboración de mermelada hipocalórica de arazá y babaco utilizando diferentes niveles de Stevia (Stevia rebaudiana)

Abstract

The study was carried out at the Faculty of Animal Sciences of the Superior Polytechnic School of Chimborazo, where a hypocaloric jam of arazá and babaco was prepared using stevia at different levels 0, 2, 4, 6%, as a substitute for white sugar , For the statistical analysis a completely randomized design was applied with an analysis of variance (DCA), four repetitions and 200g per experimental unit, in the chemical physical analysis of the 6% level it does not present significant differences in pH, however the Acidity 0, 14, Reducing Sugars 5.01 and Brix degrees 19.15 presented statistically significant differences with a probability of less than 0.05. In the Bromatological analysis the level 6% shows better characteristics in Humidity 88.15%, Protein 1.33%, Fiber 3.29%, Ethereal Extract 0.19%, Ashes 0.28%, Nitrogen Free Extract 5.19% , Kcal / g 17.81 and where no significant differences were found is in Vitamin C 0.03 with respect to the other levels, as for the microbiological analyzes they did not report the presence of molds and yeasts, The sensory analysis of the product of greater acceptance in color, smell and taste was the 6% level of stevia, with a benefit cost of 1.30 in US dollars. Therefore it is recommended to use the 6% stevia level in the production of jams and dietary products due to its low calorie content which could be used for people with diabetes and overweight problems.