Resumo

RIOS DUARTE, Liz et al. Reformulation and characterization of grapefruit and banana jam made in the district of Coronel Oviedo, department of Caaguazú, Paraguay. Rev. Soc. cient. Parag. [online]. 2023, vol.28, n.2, pp.250-268. ISSN 2617-4731.  https://doi.org/10.32480/rscp.2023.28.2.250.

The objective of this research was to characterize physicochemical, microbiological, sensory and nutritional marmalade of grapefruit and banana made by women entrepreneurs of the district of Coronel Oviedo, department of Caaguazú. The physicochemical variables analyzed were pH and °Brix, the microbiological parameters were composed of E. coli, and mold and yeast, on the other hand, the sensory profile included fruity flavors, grapefruit, banana, sweet, bitter and astringent. Grapefruit and banana jams were tested in two cases, the first being the original formulation, which did not meet the pH, Brix and flavour parameters. The second corresponds to the improved formulation, which determined the nutritional composition. The latter obtained the following physicochemical results: pH: 2.91, 60°Brix, microbiologically a count 10 CFU/g in the parameters analyzed, sensorially sweet, fruity and grapefruit flavors were the most perceived by the sensory staff. In terms of nutrition outcomes, these are consistent with other studies around the world.

Finally, the results obtained were contrasted with the current norms, corroborating that the improved formulation complies with the established parameters and sensorially with the expectations according to the characteristics of the product. Thus, reaching a standardized and competitive quality product, generating employment opportunities for women entrepreneurs.

Palavras-chave : Banana; grapefruit; marmalade; microbiology; physicochemical properties.

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