Effect of sugar substitution by aguamiel on the physicochemical quality of pear jam pear (Pyrus communis L.)
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Abstract
Objective: Analyze the effect of the sugar substitution by dehydrated aguamiel on the physicochemical quality of pear jam pear (Pyrus communis L.)
Design/methodology/approach: Different levels of sugar substitution by dehydrated aguamiel were analyzed (0, 25 and 50%). Physicochemical parameters on pear jam as color, pH, acidity, density, consistency and soluble solids were evaluated.
Results: Results showed that the physicochemical and color characteristics of the pear jam was changed by the substitution of sugar by dehydrated aguamiel
Study limitations/implications: More studies related to sensorial analysis of the pear jam and technological functions of dehydrated aguamiel are required.
Findings/Conclusions: Pear in advanced stage of maturity could be considered as a good ingredient in jam formulation. Dehydrated aguamiel was used as an alternative a sweetener in jam