PHYSICOCHEMICAL CHARACTERIZATION AND DEGREE OF LIKING OF AN ARTISAN JAM FROM APPLE (Malus pumila cv. Golden Delicious) AND CHAYOTE (Sechium edule)

Abstract

Objective: to determine quality characteristics of an apple and chayote jam sweetened with three sweetener combinations and taking as a reference point, the consumer liking. Design/methodology/approximation: The first formulation consisted of: 1,050 g apple, 630 g chayote, 400 g sugar; 500 mL water were added and 10 mL lemon juice as a natural preservative. The second formulation was prepared with 1,030 g apple, 705 g chayote, 500 mL water, 600 g of commercial stevia sweetener at 0.06%, 250 mL agave honey, and 10 mL lemon juice. The third formulation was prepared with 1,040 g apple, 650 g chayote, 500 mL water, 20 g ground natural stevia leaves, 500 mL agave honey, and 10 mL lemon juice. The jams were evaluated by consumers based on a hedonic scale. Results: The physicochemical and nutritional characteristics of the most accepted jam were: total sugars 28.33%, available carbohydrates 28.45%, dietary fiber 1.46%, protein 0.18%, and ash 0.18%, among others. The most pleasant for the consumer was the apple jam with chayote sweetened with stevia and agave honey. Study limitations/ implications:  It is recommended to deepen the study of the shelf life of the product to ensure the time which it maintains its quality.Findings/conclusions. The manufacture of chayote-based jam represents a viable alternative for the diversification of chayote-based processed products.