HOME > EDICIONES > Año 2000, Volumen 50 - Número 3
Trabajos de Investigación
Evaluación fisicoquimica y microbiológica de tres mermeladas comerciales de guayaba (Psidium guajava L.)
Ricardo López G., Alejandra O. Ramírez M. y Lucía Graziani de Fariñas
Facultad de Agronomía, U.C.V. Maracay, Venezuela.
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SUMMARY
Physicochemical and microbiological evaluation of three commercial guava jams (Psidium guajava L.)
Four different production batches were taken from each brand. Samples were purchased from retail markets in Maracay, Cagua and Turmero. (Venezuela). The average physical and chemical values were: vacuum=38,81cm Hg; pH=3,28; titrable acidity (%citric acid)=0,59%; °Brix=67,24; reducing sugars= 55,28%; total sugars=62,28, and the color parameters a= + 14,44, b= +8,77 and L= 17,09. Molds, yeast and aerobic plate counts were lower than 10 UFC/g; it reveals an excellent microbiological quality of the product. The studied jams °Brix and acidity fulfil COVENIN (1) requirements for jam products, but not pH range. In agreement with variance analysis, there were highly significance differences between the samples and among the shares of each sample for all physical and chemical properties evaluated.
Key words: Jam, guava, chemical composition.
Recibido: 28/09/1999
Aceptado: 28/06/2000
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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