Elaboración de mermeladas y jaleas con base en vegetales: remolacha (Beta vulgaris), pepino (Cucumis sativus) y ruibarbo (Rheum rhabarbarum) añadiendo cáscaras de frutas: naranja (Citrus × sinensis), limón tahití (Citrus × latifolia) y manzana roja (Malus domestica) como fuente natural de pectina y fibra

Abstract

This research project was oriented towards the production of non-conventional plant-based jams and jellies, with the integration of pectin obtained from fruit peels, with the purpose of increasing the soluble fiber content in preserves that usually lack this nutritional component. The raw materials used were beetroot (Beta vulgaris L.), cucumber (Cucumis sativus L) and rhubarb (Rheum Rhabarbarum), while the fruit peels applied for the pectin were red apple (Malus domestica), Tahiti lemon (Citrus × latifolia) and orange (Citrus × sinensis). The research was based on the study of the organoleptic, physicochemical properties and characteristics belonging to all the raw material inputs used to produce these preserves. Subsequently, the pectin extraction process was carried out by acid hydrolysis, applied by two methods: the first method with natural precipitation and the second with 98% ethanol precipitation; to obtain soluble fiber from the husks in the final formulations. The products obtained were presented to an evaluation panel made up of members of the university community, including the academic tribunals, who demonstrated acceptance of the preserves; therefore, finally, a recipe book linked to national pastries and confectionery was developed with the presence of canned products.