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Passiflora edulis Sims. It has great importance in the agroindustry through jam, it offers nutritional properties among the most outstanding vitamin C and fiber content. Currently the use of natural sweeteners (stevia) is an alternative in the agro-industrial sector. The objective was to take advantage of the passion fruit pulp and peel to make jam at different levels of pulp-peel ratio and sugar-stevia ratio, determining the level of sensory acceptance of the factors at the consumer level. In the experimental methodology, a DBCA with a 3x2 factorial arrangement with 6 treatments and three replications was considered. As a result of the physicochemical characterization of the raw material, it was in pulp the Brix degrees 14.62 °, pH 2.62, maturity index 4.59 and percentage of citric acidity 3.19 and in the peel (mesocarp) yellow color, pH 4.02, Brix degrees 3.16 and % acidity 0.33. The jam produced complies with the parameters required by NTP 203.047. 1991(2017); the T6 pulp-peel ratio (52-48) and sugar-stevia ratio (60-40), obtained greater organoleptic acceptance by the 40 consumers who evaluated the characteristics of color, flavor, smell, and texture on the 7-point hedonic scale. |
