Acceso usuarios
Verner Salomon Cachata Balbuena, Sofía L. Bohórquez Medina
, Andrea L. Bohórquez Bohórquez
Introducción: Pushgay (Vaccinium floribundum), conocido comúnmente como arándano andino, es una fruta nativa rica en nutrientes y antioxidantes. Las dietas ricas en frutas como esta se asocian con una menor incidencia de enfermedades crónicas, como la diabetes. El objetivo de este estudio fue desarrollar y evaluar formulaciones de mermelada con bajo contenido de azúcar utilizando Pushgay, explorando su potencial como alimento funcional.
Metodología: Se elaboraron tres formulaciones de mermelada utilizando distintos agentes gelificantes: FP1 (goma xantana), FP2 (agar-agar) y FP3 (pectina). Se aplicó la técnica de cocción al vacío (sous-vide) para preservar las propiedades organolépticas del fruto. Un panel de jueces expertos realizó un análisis sensorial para evaluar el color, sabor, textura, untabilidad y aceptabilidad general.
Resultados: Entre las tres formulaciones, FP3 (mermelada con pectina) obtuvo las puntuaciones más altas en atributos sensoriales como color, textura y untabilidad. La característica “afrutada” fue reconocida en todas las muestras, resaltando el atractivo sensorial natural del Pushgay.
Conclusiones: La pectina resultó ser el agente gelificante más eficaz para mejorar la calidad sensorial de la mermelada de Pushgay. Los hallazgos respaldan su potencial como ingrediente funcional, ofreciendo beneficios nutricionales, atractivo para el consumidor y sostenibilidad ecológica. Su disponibilidad fuera de temporada y versatilidad culinaria refuerzan su viabilidad como alternativa a otras berries comerciales.
Introduction: Pushgay (Vaccinium floribundum), also known as Andean blueberry, is a native fruit rich in antioxidants and nutrients. Its consumption has been associated with a lower incidence of chronic diseases such as diabetes.
Objective: This study aimed to formulate and evaluate low-sugar jams made with Pushgay, exploring its potential as a functional food.
Methodology: Three formulations were prepared using different gelling agents: FP1 (xanthan gum), FP2 (agar-agar), and FP3 (pectin), employing vacuum cooking (sous-vide) to preserve the fruit’s sensory properties. Ten expert judges, all pastry chefs, conducted a sensory evaluation using a 9-point hedonic scale, assessing color, flavor, texture, spreadability, and overall acceptability. Normality tests, ANOVA, and Kruskal-Wallis tests were applied. Additionally, the Mann-Whitney test was used as a sub-analysis for attributes showing significant differences.
Results: A significant difference was found in the color attribute (p < 0.036), with FP1 being favored. No significant differences were observed for aroma, flavor, texture, or overall acceptability. The star diagram showed that FP1 stood out for its more intense color (8.00), though it had a less consistent and more clumpy texture. FP2 had the lowest color intensity (6.00), a granular texture, and a sweet, mildly acidic taste. FP3 was the most consistent and homogeneous in texture, with a distinctly sweet and acidic taste, and medium color intensity.
Conclusions: FP1 was preferred in terms of color, while the other sensory characteristics were perceived similarly among the formulations. These findings confirm the potential of Pushgay jam as a functional and appealing seasonal product for consumers.
