Efecto de la inclusión de camote morado (Ipomoea batata) en la elaboración de mermelada de naranjilla (Solanum quitoense)

In this work, the effect of the incorporation of purple sweet potato (Ipomoea batata) as a thickening agent in the production of naranjilla jam was determined. In the study, sweet potato was included in 3 percentages (3%, 6%, 9% w/w) and naranjilla pulp (40% and 45% w/w). The jam was evaluated around its physical, chemical, sensory, colour and microbiological properties. The pH and acidity of the samples did not show a significant difference, the microbiological evaluation allowed establishing the absence of molds and yeasts, E coli and total coliforms, while the proximal composition is under regulations for this type of products. The shelf life established by the equation Ln (ufc/g)= 7e-7* time + 1.0067 was six months. The sensory analysis allowed selecting the best treatment based on the attribute of acceptability that includes 45% of naranjilla pulp and 6% of sweet potato.