<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2617-4731</journal-id>
<journal-title><![CDATA[Revista de la Sociedad Científica del Paraguay]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Soc. cient. Parag.]]></abbrev-journal-title>
<issn>2617-4731</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Científica del Paraguay]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2617-47312023000200250</article-id>
<article-id pub-id-type="doi">10.32480/rscp.2023.28.2.250</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Reformulación y caracterización de la mermelada de pomelo y banana elaborada en el distrito de Coronel Oviedo, departamento de Caaguazú, Paraguay]]></article-title>
<article-title xml:lang="en"><![CDATA[Reformulation and characterization of grapefruit and banana jam made in the district of Coronel Oviedo, department of Caaguazú, Paraguay]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ríos Duarte]]></surname>
<given-names><![CDATA[Liz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Graffton]]></surname>
<given-names><![CDATA[Elsa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruíz Díaz]]></surname>
<given-names><![CDATA[Ruth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Meza]]></surname>
<given-names><![CDATA[Claudia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ferreiro]]></surname>
<given-names><![CDATA[Omayra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres]]></surname>
<given-names><![CDATA[Leda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Asunción Facultad de Ciencias Químicas Departamento de Ingeniería y Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[San Lorenzo ]]></addr-line>
<country>Paraguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>28</volume>
<numero>2</numero>
<fpage>250</fpage>
<lpage>268</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S2617-47312023000200250&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S2617-47312023000200250&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S2617-47312023000200250&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El objetivo de esta investigación fue caracterizar fisicoquímica, microbiológica, sensorial y nutricionalmente la mermelada de pomelo y banana elaborada por mujeres emprendedoras del distrito de Coronel Oviedo, departamento de Caaguazú. Las variables fisicoquímicas analizadas fueron el pH y °Brix, los parámetros microbiológicos estuvieron compuestos por E. coli,y mohos y levaduras, por otro lado, el perfil sensorial incluyó sabores afrutados, pomelo, banana, dulce, amargo y astringente. El análisis de las mermeladas de pomelo y banana fueron realizadas en dos instancias, la primera corresponde a la formulación original, la cual no cumplía con los parámetros de pH, °Brix y sabor. La segunda corresponde a la formulación mejorada, a la cual se determinó la composición nutricional. Este último obtuvo los siguientes resultados fisicoquímicos: pH: 2,91, 60°Brix, microbiológicamente un recuento &lt;10 UFC/g en los parámetros analizados, sensorialmente los sabores dulce, afrutado y pomelo fueron los más percibidos por el plantel sensorial. En cuanto a los resultados nutricionales coinciden con otros estudios realizados a nivel mundial. Finalmente, los resultados obtenidos fueron contrastados con las normas vigentes, corroborando que la formulación mejorada cumpla con los parámetros establecidos y sensorialmente con las expectativas de acuerdo a las características del producto. Lográndose de esta manera, un producto de calidad estandarizada y competitiva, generando oportunidades de empleo para las mujeres emprendedoras.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Banana]]></kwd>
<kwd lng="es"><![CDATA[Mermelada]]></kwd>
<kwd lng="es"><![CDATA[microbiología]]></kwd>
<kwd lng="es"><![CDATA[pomelo]]></kwd>
<kwd lng="es"><![CDATA[propiedades fisicoquímicas.]]></kwd>
<kwd lng="en"><![CDATA[Banana]]></kwd>
<kwd lng="en"><![CDATA[grapefruit]]></kwd>
<kwd lng="en"><![CDATA[marmalade]]></kwd>
<kwd lng="en"><![CDATA[microbiology]]></kwd>
<kwd lng="en"><![CDATA[physicochemical properties]]></kwd>
</kwd-group>
</article-meta>
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