TY  - EJOU
AU  - C, Orrabalis 
AU  - Gorostegui, H 
AU  - Calandri, E 
AU  - Guzmán, C 

TI  - Chemical characterization and sensory evaluation of new sweets made with <i>Geoffroea decorticans</i> fruits, Fabaceae
T2  - Phyton-International Journal of Experimental Botany

PY  - 2014
VL  - 83
IS  - all
SN  - 1851-5657

AB  - We evaluated the possibility of making jam (product A) and simile sweet potato jam (product B) from the edible pulp of the fruits of <i>Geoffroea decorticans</i>. The first step was the chemical characterization of the flour (pulp) highlighting their carbohydrate (85.6%), protein (9.4%) and mineral (4.2%) concentrations. Sucrose (29.5%), glucose (3.80%) and fructose (5.30%) levels were quantified using gas chromatography. Contents of protein (5.7%), minerals (3.4%), dietary fiber (0.97%), sucrose (46.8%), glucose (1.9%) and fructose (2.4%) were very good in jam. The simile sweet potato jam had low calories (140 Kcal/100g) and provided protein (4.6%). During the 12-month-storage period, the jam showed good physicochemical and microbiological stabilities despite slight fluctuations observed in pH, soluble solids and acidity during storage. The sensory evaluation showed positive results, resulting acceptable both products; however, preference was 75% higher in product B than A. The contribution of amino acids and minerals that these fruits provided to the nutritional quality of the processed products must be highlighted.
KW  - <i>Geoffroea decorticans</i> fruits
KW  -  Jam
KW  -  Sweet potato jam
KW  -  Physico-chemical analysis
KW  -  Minerals
KW  -  Sensory analysis

DO  - 10.32604/phyton.2014.83.117