Development of a mixed jam from mango and guava

Abstract

The production of jams is one of the best-known uses of fruit, through preserves they are used for a long time without the fruits losing their natural flavor and many of their nutritional qualities. Both mango and guava are fruits rich in vitamin C and antioxidants, so the combination of these fruits can offer health benefits. To define the optimal formulation, the type I-Optimal mixture design was used, considering the percentages of mango and guava pulps as components of the mixture and the final Brix degree as a process factor, selecting the level o liking as a response variable. The following proportion of pulp was established as the optimal formulation for the preparation of the mixed mango-guava jam: 70% by volume of mango pulp, 30% by volume of guava pulp with a final Brix degree of 30. The interviewed consumers liked jam, 84% marked in a superior pleasure level to category of “I like it moderately